SPINACH, FETA AND SUN-DRIED TOMATO EGG MUFFIN CUPS

Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 12 Egg Muffins

This spinach, feta, and sun-dried tomatoes egg muffin cups are packed with flavour! They are super easy to throw together using only a few basic ingredients. If you are looking for the perfect make-ahead breakfast, then you have to include these egg muffins on your list. They are a game-changer and for keeps!

If you are a fan of Starbucks’s spinach and feta egg-white wrap, I am pretty sure you’ll also love this homemade hack! Not only that these are crazy delicious, but they are also excellent for a meal-prep and grab-and-go breakfast or snack. These egg muffins are also freezer-friendly and guilt-free! Make these muffin cups in less than thirty minutes and reheat them for breakfast in less than thirty seconds in time for your morning cup of coffee.

INGREDIENTS :

• 1/2 c. sun-dried tomatoes, drained and chopped
• 4 eggs
• 3/4 c. egg whites
• 2 c. spinach, chopped
• 1 tsp Italian seasoning
• 1/4 c. feta cheese, crumbled
• cooking spray
• salt and pepper to taste

DIRECTIONS :

Step 1: Prepare the oven. Preheat it to 375 degrees. Using cooking spray, grease a 12-cup muffin tin.

Step 2: Beat the eggs, egg whites, spinach, Italian seasoning, salt, and pepper in a medium bowl until combined.

Step 3: Into the prepared muffin pan, pour the egg mixture, filling each cup to about 3/4 of the way. Then, sprinkle over each cup with the sun-dried tomatoes and feta cheese.

Step 4: Place inside the preheated oven and bake the egg muffins for about 15 to 18 minutes. Remove from the oven when done and let them cool in the pan for about 5 minutes.

Step 5: Around the edges of each cup, slide a small spatula or butter knife to loosen their sides. Then, lift each egg muffin out of the pan.

Step 6: Serve and enjoy!