Spinach Egg Muffins
Ingredients
-
½
cup
sun-dried tomatoes, sliced
-
1
cup
spinach, finely diced
-
½
medium
yellow onion, finely diced
-
4
large
basil leaves, finely diced
-
to taste
salt and pepper
-
8
large
eggs
-
¼
cup
milk, any kind
-
⅓
cup
feta cheese crumbles
Instructions
- Preheat the oven to 350ºF and spray a 12-cup nonstick muffin tin with cooking spray.
- Finely dice the sun-dried tomatoes, spinach, basil, and yellow onion, then distribute them among the muffin cups.
- Add about 1 teaspoon of feta cheese crumbles to each cup.
- In a medium bowl, whisk together the eggs and milk, then pour the mixture evenly over the vegetables in each cup, filling them about ¾ full.
- Use a fork or knife to mix the ingredients in each cup to ensure even distribution.
- Season each cup with salt and pepper to taste, then bake for 18-22 minutes.
Nutrition Facts (estimated)
Servings
12
Calories
156
Total fat
8g
Total carbohydrates
8g
Total protein
12g
Sodium
0mg
Cholesterol
0mg
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