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.