Brunch

Spinach tomato and feta egg cups is for Breakfast, Snack.

Spinach tomato and feta egg cups takes 10 minutes to prepare.

Spinach tomato and feta egg cups takes 30 minutes to cook.

Spinach tomato and feta egg cups makes 20 servings.

The ingredients for Spinach tomato and feta egg cups are:

8 Eggs
4 Egg whites
1 can petite diced tomatoes
2 cups frozen spinach, thawed, water squeezed out
1 package (approx 2 cups) crumbled feta cheese
4.5 Sun dried tomato Flatout flat breads
4 slices cooked Bacon (optional)
2 tbsp Italian seasoning (the nutrition calculator didn't have Italian seasoning, so I listed oregano, basil, garlic.)
1 tbsp Garlic powder
1 tsp Garlic salt
1 tbsp Black pepper
1 tsp Crushed red pepper flakes (optional)

Here is how you make Spinach tomato and feta egg cups:

Preheat oven to 350F. Lightly spray muffin tin with olive oil cooking spray. Thaw spinach and squeeze out extra moisture. Mix everything together except flatbread. (I often use more spices than listed here because we like them zesty. Red pepper flakes also add a good kick. Omit the bacon if you want.) Line each muffin tin with approximately 1/8 of a flatbread. Fill cups just below the top. Bake approximately 30 minutes or until set/opaque.To freeze-remove from muffin tin and allow to cool to about room temperature. Wrap tightly in plastic wrap and place in freezer bag. To reheat, unwrap plastic and wrap loosely in a paper towel. For best results, microwave approximately 2.5 minutes on about 60% power or until hot. (Lower power makes the eggs less "wet". You can use full power if you're in a hurry!)Serving Size:?1 "muffin"

The nutritional information for Spinach tomato and feta egg cups is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 92.6

• Total Fat: 4.6 g
• Cholesterol: 81.5 mg
• Sodium: 260.4 mg
• Total Carbs: 7.1 g
• Dietary Fiber: 3.0 g
• Protein: 7.9 g