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Sun-Dried Tomato & Feta Egg Cups

Sun-Dried Tomato and Feta Egg Cups

(makes 6 servings)

  • 10 eggs

  • 1/3 cup of milk

  • 1 teaspoon Italian seasoning

  • 1/2 teaspoon garlic powder

  • 1/2 cup crumbled feta cheese

  • 1/2 cup sun-dried tomatoes, drained and chopped

  • salt and pepper, to taste

  1. Preheat oven to 350 degrees and coat a 12-cup muffin tin with cooking spray.

  2. In a large bowl, whisk together eggs, milk, and seasonings. Fold in the feta and sun-dried tomatoes until combined.

  3. Divide the mixture among the 12 muffin cups, filling each with about ⅓ cup. Bake for 16-18 minutes until eggs are cooked through.

Picture of Amie Koger
Amie Koger

NASM-CPT, GGS-1, PN1, PN2
Nutrition + Performance Coach

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