Spinach and Tomato Egg Muffins
The Spinach and Tomato Egg Muffins are a healthy protein-packed breakfast to take with you on the go!
Servings: 12
Ingredients
- 8 egg whites
- 4 eggs
- 1/4 t salt or to taste
- 1/4 t black pepper or to taste
- 1/2 cup chopped fresh baby spinach
- 2 Roma tomatoes deseeded & small diced
- 2 green onions chopped
- 2 T crumbled feta cheese
Instructions
- Preheat oven to 350 degrees. Spray muffin cups generously with cooking spray.
- In a medium bowl whisk the egg whites and eggs until combined. Add the salt & pepper and whisk to combine. Set aside.
- In a separate medium bowl, combine the chopped spinach, tomatoes, green onions & feta cheese. Stir until incorporated.
- Evenly distribute the spinach & tomato mixture into the bottom of each muffin cup.
- Pour the egg mixture over the spinach & tomato mixture. Distribute evenly.
- Bake in the oven for 15 to 20 minutes or until fully cooked through.
- Serve warm!
Notes
The eff muffins can be stored in the refrigerator up to 3 to 4 days and reheated in the microwave.