Spinach Feta and Sun-Dried Tomato Egg Muffin Cups

Per serving

Protein

14g

Carbs

4g

Fat

9g

Calories

161

Ingredients

• 8 large whole eggs
• 1 cup liquid egg whites
• 1 cup fresh baby spinach, finely chopped
• 1/4 cup sun-dried tomatoes in oil, drained and chopped
• 2 oz crumbled feta cheese
• 1/4 cup diced red onion
• 1/2 cup diced roasted red bell pepper
• 1 tsp Italian seasoning
• Cooking spray
• Salt and black pepper to taste

Method

1. 1Preheat oven to 350 degrees. Generously spray a 12-cup standard muffin tin with cooking spray — every single cup or they will stick badly.
2. 2Divide spinach, sun-dried tomatoes, roasted red pepper, and red onion evenly across all 12 muffin cups.
3. 3Crack whole eggs and egg whites into a large bowl. Season with Italian seasoning, salt and pepper. Whisk until fully combined.
4. 4Pour egg mixture evenly over the vegetables in each cup filling about three quarters full. Top each with crumbled feta.
5. 5Bake 18-22 minutes until eggs are fully set and edges are golden. Cool 5 minutes in the tin before running a knife around each cup to release. Cool completely before storing.