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Spinach & Feta Breakfast Muffins
Spinach & Feta Breakfast Muffins
Recipe makes 12 muffins
Nutrition Profile
Calories: 91kcalCarbohydrates: 1gProtein: 13gFat: 4g
Ingredients
- 32 oz carton Egg Beater (Liquid Egg Whites)
- 4 oz Feta Cheese Crumbled
- 2 cups Spinach Fresh, chopped
- 2.5 oz Bacon bits
- ½ tbsp Adobo
- ½ tsp Paprika
- ½ tsp Pepper
- Cooking Spray Non-Stick
Instructions
- Start by chopping your spinach and set aside.
- Add your liquid egg whites to a mixing bowl and add in your adobo, paprika, and pepper. Mix well.
- Spray your muffin tin with non-stick cooking spray.
- Pour your egg mixture into each muffin cup filling it almost to the top. Don't worry if you have some leftover, you will use it later.
- Add your feta and chopped spinach to your eggs, portioning out as evenly as possible among each muffin cup.
- Top each muffin cup with any remaining egg mixture.
- Sprinkle your bacon bits on top of each muffin cup.
- Place your muffin tin in the oven and cook on 350°F for 15-20 minutes or until the center of the muffins are cooked through and set.
- When you are ready to remove the muffins from the tin, you can use the dull edge of a butter knife and gently run it around the edge of the muffin to pry loose. They should pop out easily after that.
- Portion your muffins out into your meal containers and you'redone!
- Enjoy!
Notes
• You can use bacon bits or freshly cooked crumbled bacon for your muffin topping
• Add your favorite topping like sour cream, shredded cheese, salsa, or hot sauce to take these up a notch!
• If storing for meal prep, place into freezer safe meal containers, and place in the freezer for freshness. Take the meal out of the freezer and place it in the refrigerator the night before to let the meal thaw out.
