Sun Dried Tomato & Feta Egg Cups

- 5 eggs
- 1 C egg whites
- 1/2 C jalapeƱo pepper feta cheese, crumbled
- 1/2 C spinach, chopped
- 1/4 C orange bell pepper, chopped
- 1/4 C smoked sun dried tomatoes, chopped
- Cooking spray
- 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.*
Prep time: 10 minutes | Cook time: 15 minutes Servings: 4 Macros per serving: 173 cal | 9g fat | 5g carbs | 18g protein
