Egg bites ready to go for breakfasts this week!
I have NEVER counted calories in my life. I’ve always sworn by intuitive eating. But 2020 hits different. I’ve been craving more structure with my diet. So calorie counting it is, for as long as it feels right, and until I’m ready to transition back to trusting my intuition.
These spinach, feta, olive, sundried tomato egg cups clock in around 77 calories and 6 grams of protein each. Two make the perfect breakfast. Just pop in the microwave for 45 seconds or air fry for a few minutes. (Omit the feta for whole30/paleo).
Preheat oven to 400. Spritz a muffin tin with olive oil spray.
Chop your veggies (1 cup fresh spinach, 1/4 cup black olives, 1/4 cup sun dried tomatoes). Evenly distributed your veggies and 1/4 cup feta in your tin.
In a separate bowl, whip 10 eggs and 1/4 cup whites with salt, pepper, and onion powder.
Pour egg mixture evenly over your veggies and feta. Give a gentle stir, and bake for 15 minutes. It may not look like much, but these rise! I like to finish with a high broil to brown the tops.