Description
Delicious and nutritious breakfast muffin cups packed with spinach, feta, and sun-dried tomatoes.
Ingredients
Scale
- 4 eggs
- 3/4 cup egg whites
- 1/2 cup sun-dried tomatoes, drained and chopped
- 2 cups spinach, chopped
- 1/4 cup feta cheese, crumbled
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together the eggs and egg whites.
- Stir in the sun-dried tomatoes, spinach, and feta cheese until well combined.
- Grease a muffin tin and pour the egg mixture into each cup, filling them about 3/4 full.
- Bake for 20-25 minutes or until the egg is set and lightly golden on top.
- Let cool slightly before removing from the muffin tin and serve warm.
Notes
Great for meal prep and can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin cup
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 150mg
Keywords: breakfast, egg muffins, spinach, feta, meal prep