Greek Egg Bake Made in a Muffin Pan

• Vegetarian
• Gluten free

• Produce

  • 1 tsp Garlic, granulated
  • 1 tsp Onion powder
  • 12 oz Steam in bag" spinach
  • 1 (14.5 ounce can Tomatoes, petite

• Refrigerated

  • 6 Egg whites
  • 6 Eggs, large whole

• Baking & Spices

  • 1/2 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 12 tbsp Feta cheese

Found on organizeyourselfskinny.com

Ingredients

• 6 large whole eggs
• 6 egg whites
• 1 teaspoon granulated garlic
• 1 teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon pepper
• 12 ounce steam in bag spinach
• 1 (14.5 ounce) can petite diced tomatoes, drained
• 12 tablespoons crumbled feta cheese

Directions

• Preheat the oven to 350 degrees.
• In a medium bowl whisk together eggs, granulated garlic, onion powder, salt, and pepper.
• Cook spinach and drain as much liquid as possible. Divide the cooked spinach among the muffin cups.
• Divide the tomatoes among the muffin cups.
• Spoon 1 tablespoon of feta cheese into each muffin cup.
• Pour the egg mixture evenly among the muffin cups.
• Give each cup a gentle stir.
• Bake for 22 minutes or until the center of the egg cups are set.
• Remove each egg cup by sliding a knife around the egg cup and gently lifting it out. Serve hot.

Nutrition