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Feta & Spinach Egg Cups
Serves 12
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Ingredients:
| Cooking Spray |
| 6 Large Eggs |
| 4 Large White Eggs |
| 1/2 Cup Water |
| 1/2 Tsp Salt |
| 1/2 Tsp Black Pepper |
| 1 1/2 Cups Spinach, thawed and drained |
| 1 Cup Artichoke Hearts, drained and chopped |
| 1 Cup Feta Cheese, crumbled |
| 1/2 Cup Roasted Red Peppers, chopped |
| 3 Green Onions, sliced |
| 1/4 Cup Low Fat Cream Cheese, softened |
Directions:
- Preheat the oven to 350 degrees F. Spray a 12-hole pie muffin pan with cooking spray.
- In a medium bowl, add the eggs, egg whites, water, salt, and pepper. Whisk to combine.
- Add the spinach, artichokes, feta, roasted red pepper, green onion, and cream cheese. Stir to combine.
- Add about ¼ cup of the mixture into each muffin cup. You want the muffin cups to be about 2/3 full or the filling will overflow while baking.
- Bake for 18-20 minutes or until set. Cool for a few minutes, then use a knife or spatula to slide around the edge of the egg cups to help remove them from the pan. Serve warm.
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