Active Time:

15 mins

Total Time:

40 mins

Servings:

6

Nutrition Profile:

Ingredients

8largeeggs

1/3cupwhole milk

1teaspoondried oregano

1/2teaspoongarlic powder

1/2teaspoonground pepper

1/4teaspoonsalt

3/4cup crumbled feta cheese

2/3cup chopped oil-packed sun-dried tomatoes, drained

1/3cupchopped scallions

Directions

Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.

Whisk eggs, milk, oregano, garlic powder, pepper and salt together in a large bowl until well combined and frothy, Fold in feta, sun-dried tomatoes and scallions until combined.

Divide the mixture among the prepared muffin cups, about 1/3 cup each. Bake until puffed, set and golden, 16 to 18 minutes. (The egg bites will deflate once removed from the oven.) Let cool in the pan for 5 minutes before serving.

To make ahead

Refrigerate in an airtight container for up to 3 days. Reheat in the microwave on High for 30 seconds. For a crisper texture, broil 8 inches from heat source until crispy and lightly golden brown, about 3 minutes.

Equipment

12-cup muffin tin

Nutrition Information

Serving Size: 2 egg bites

Calories 182, Fat 12g, Saturated Fat 5g, Cholesterol 266mg, Carbohydrates 6g, Total Sugars 2g, Added Sugars 0g, Protein 12g, Fiber 1g, Sodium 402mg, Potassium 332mg