Spinach & Feta Egg Muffins
Spanakopita flavor without the pastry. Makes 12; a serving is 3 muffins and a slice of toast. Great for meal prep.
Diet swaps
- Gluten-free: Use gluten-free bread, wraps or buns.
- Dairy-free: Leave off the cheese or use a dairy-free cheese.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 8 Large eggs
- 1/2 cup Liquid egg whites
- 2 cups Baby spinach, chopped
- 1/2 cup Crumbled feta
- 1/4 cup Red onion, diced
- 1/4 cup Sun-dried tomatoes (dry-packed), chopped
- 1 tsp Dried oregano
- 4 slices Whole-grain bread
Directions
- Heat oven to 350°F and spray a 12-cup muffin tin.
- Whisk eggs, egg whites, oregano, salt and pepper.
- Divide spinach, onion, sun-dried tomatoes and feta among the cups; pour egg mixture over.
- Bake 20–22 minutes until set. Serve 3 per person with toast.
Calorie breakdown
Per serving: 3 muffins 220 · toast 80
Helpful for this recipe
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