Sun-Dried Tomato & Feta Egg
1 C egg whites
1/2 C jalapeño pepper feta cheese, crumbled
1/2 C spinach, chopped
1/4 C orange bell pepper, chopped
1/4 C smoked sun dried tomatoes, chopped
Salt & pepper, to taste
Preheat oven to 400 degrees.
In a large bowl, beat the eggs and egg whites together. Add remaining ingredients and mix together.
Generously spray muffin tin with cooking spray, making sure to coat the edges.
Fill each cup about 3/4 of the way full. Bake for 13-15 minutes.
Allow to cool for 5 minutes.
Slide a small spatula or butter knife around the edges of each egg cup to loosen sides.
Serve warm or save for meal prep. *Store refrigerated for 4-5 days.*