| 4 | 20 | 224 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 15 min | 4 |
| 8 large | Egg |
| 1 cup | Spinach (packed, chopped) |
| 1/2 cup | Sun-dried tomatoes (chopped) |
| 1/2 cup, crumbled | Feta cheese |
Preheat the oven to 350F and grease 8 cups of a muffin pan.
In a bowl, beat the eggs. Divide the eggs evenly into 8 of the muffin pan cups.
Add each of the other ingredients to each muffin cup evenly and mix gently.
Bake for about 15 minutes or until the eggs are set. Let cool before removing from the pan. Eat immediately or store in the fridge for up to 3 days.
These egg muffins are easily customizable with ingredients of your choice. Try mushrooms, onions, bell peppers, ham, bacon and/or cheddar cheese, etc. Add some complex carbohydrates with a side of whole grain toast with nut butter, or some roasted sweet potatoes for a more filling breakfast or lunch.
| Meat Alternative | 1.1 |
| Milk Alternative | 0.4 |
| Vegetables | 0.7 |
