Greek Egg Bites

• servings: 12 servings
• active time: 15 minutes
• total time: 37 minutes

Ingredients

6 large whole eggs

6 egg whites

1 teaspoon granulated garlic

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon pepper

12 ounce "steam in bag" spinach

14 ½ ounce cannd 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.

Notes

First time I baked for 26 minutes. Use a 1/3 cup to portion egg mix into muffin tin

Nutrition

• Serving Size: 1 g
• Calories: 106 kcal
• Total Fat: 4 g
• Saturated Fat: 2 g
• Total Carbohydrate: 7 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 10 g