Description
Easy healthy breakfast muffin cups filled with spinach, cherry tomatoes, and creamy feta cheese. Low-carb and so delicious. Make-ahead or eat right away. Vegetarian and Gluten-Free!
Ingredients
Scale
- 1 cup fresh spinach
- 1 cup diced cherry tomatoes
- 4 cups egg whites (whisked – you can use store-bought carton egg whites)
- 1/4 cup crumbled feta cheese
- pinch of salt and pepper
Instructions
- Preheat the oven to 375 F degrees and spray a muffin pan with cooking spray.
- Evenly distribute the spinach between the muffin tins and top each with the diced cherry tomatoes.
- Pour the egg whites almost to the top of each muffin tin and season each with salt and pepper. Top each with a sprinkle of feta cheese.
- Bake for 17-20 minutes, until the egg whites, are set and the edges are starting to brown. Remove and let cool for a couple of minutes.
- Run a butter knife around each veggie egg white bite to loosen it up around the edges and lift them out of the muffin tin.
- Plate, serve warm, and enjoy!
Notes
- Use any veggies you like. You could add diced bell pepper, onion, cooked mushrooms, or broccoli.
- Add some meat. Add some cooked sausage, ham, or bacon for even more protein!
- Storing and reheating. You can store these egg muffins in an airtight container in the refrigerator for up to 4 days. Reheat them in the microwave for 30-60 seconds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Healthy Breakfast Recipes
- Method: Baked
- Cuisine: American