Spinach & Feta Egg Muffins Directions:
- Preheat the oven to 350°F (175°C) and grease a 12-cup nonstick muffin tin or use silicone liners.
- In a mixing bowl, whisk together eggs, almond milk, salt, black pepper, and red pepper flakes.
- Stir in spinach, feta cheese, and chopped parsley until evenly combined.
- Pour the mixture into the muffin cups, filling each about ¾ full.
- Bake for 18–20 minutes, or until the tops are set and lightly golden.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack.
- Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
WW Points Calculation:
- 1 cup fresh spinach: 0
- ½ cup crumbled feta: 5
- 6 large eggs: 0
- ¼ cup unsweetened almond milk (Silk): 0
- Spices and herbs: 0
Total Points: 5
Servings: 6
Per Serving: 0.83 points
Nutrition Information:
Calories: 72
Fat: 4g
Protein: 6g
Carbohydrates: 1g
Sugar: 0g
Sodium: 185mg
I'm waiting for your comments! Enjoy!
