After I enjoyed the Broccoli and Cheddar Egg Muffins so much, I decided to make another version. These spinach and feta muffins are just as simple but with significantly less fat and calories. Make a batch today and you have breakfast for the rest of the week!
Spinach Feta Egg Muffins
makes 12 muffins
1 1/2 cup cooked spinach (I just defrosted frozen)
3/4 cup crumbled feta
2 cups egg whites
Preheat oven to 350. Combine the spinach and feta. Divide evenly into the muffin tins. Pour egg whites into muffin tins until 3/4 full. Bake for 25 minutes. Can be stored in the refrigerator for a week (maybe more, but I always eat mine before the week is over).
Nutritional Info for two muffins: 103 calories, 4.1g fat, 12.2g protein