Ingredients:
4 eggs
3/4 cup egg whites
1/2 cup sun-dried tomatoes, drained and chopped
2 cups spinach, chopped
1/4 cup feta cheese, crumbled
1 teaspoon Italian seasoning
Salt and pepper, to taste
Cooking spray
Instructions:
Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or line it with silicone muffin liners.
In a mixing bowl, whisk together the eggs and egg whites until well combined.
Add the chopped sun-dried tomatoes, chopped spinach, crumbled feta cheese, Italian seasoning, salt, and pepper to the egg mixture. Stir until all ingredients are evenly distributed.
Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until the egg muffins are set and lightly golden on top.
Remove the muffin tin from the oven and let the egg muffin cups cool for a few minutes before removing them from the tin.
Use a knife or spatula to loosen the edges of the egg muffins, then transfer them to a wire rack to cool completely.
Once cooled, store the egg muffin cups in an airtight container in the refrigerator for up to 3-4 days.
