Greek Muffin-Pan Egg Bakes: Healthy Meal-Prep Breakfast Recipe
Great Greek Egg Bakes
1/6 of recipe (2 egg bakes): 124 calories, 4.5g total fat (2.5g sat. fat), 446mg sodium, 5.5g carbs, 1g fiber, 1.5g sugars, 14g protein
Click for WW Points® value*
Ingredients:
3/4 cup chopped red onion
3 cups chopped spinach
3/4 cup chopped tomatoes
2 1/2 cups (about 20 large) egg whites or liquid egg substitute
3/4 cup crumbled feta cheese
1/3 cup sliced black or kalamata olives
2 tbsp. chopped fresh basil
1/4 tsp. dried oregano
1/4 tsp. black pepper
Directions:
Preheat oven to 350ºF. Spray a 12-cup muffin pan with nonstick spray.
Bring a large skillet sprayed with nonstick spray to medium-high heat. Add onion, and cook and stir until mostly softened, about 4 minutes.
Reduce heat to medium. Add spinach and tomatoes. Cook and stir until onion and tomatoes have softened and spinach has wilted, about 2 minutes.
Transfer veggies to a large bowl. Thoroughly blot dry. Add all remaining ingredients. Mix thoroughly. Evenly distribute among the cups of the muffin pan.
Bake until firm and cooked through, about 20 minutes.
MAKES 6 SERVINGS
HG FYI: For best results, reheat in the microwave. First, wrap an egg bake in a paper towel. Then microwave for 20 seconds, or until hot.
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Chew on this:
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