Spinach Feta Egg Muffins

Bake a batch once and have a protein-packed breakfast ready all week.

Serves 6 · Prep 10 min · Cook 20 min

Ingredients

• 8 large eggs

• 1 cup liquid egg whites

• 1 cup chopped spinach

• 1/2 cup diced tomatoes

• 1/3 cup crumbled feta cheese

• Cooking spray

• Salt and pepper to taste

Directions

1. Heat the oven to 350°F and spray a 12-cup muffin pan.

2. Divide the spinach, tomatoes and feta between the cups.

3. Whisk the eggs and egg whites with salt and pepper, then pour into the cups.

4. Bake 18 to 20 minutes until set. Cool, then refrigerate for up to 4 days.

Tip: One serving is 2 muffins. Reheat for 30 seconds in the microwave.

Nut-free: made without peanuts or tree nuts. Always check labels on packaged ingredients (protein powder, bread, tortillas, sauces) for nut warnings or "may contain" statements.