Kale, Tomato, & Feta Cheese Egg Muffins

1 Lean | 3 Green | 2 Condiments

Prep Time: 10 minutes

Cook Time: 20 – 25 minutes

Yield: 4 servings (5 - 6 muffins per serving)

Ingredients

• 9 eggs

• 1 cup liquid egg whites

• 3/4 cup plain, low-fat Greek yogurt

• ¼ cup crumbled feta cheese

• ½ tsp salt

• 1, 10-oz package frozen, chopped kale, thawed and patted dry

• 2 cups chopped cherry tomatoes

• Cooking spray

Directions

1. Preheat oven to 375˚ F.

2. Whisk together the eggs, egg whites, Greek yogurt, feta, and salt in a large bowl, until well mixed.

3. Stir in the kale and cherry tomatoes.

4. Divide mixture evenly among 20 to 24 slots of two, standard-size, lightly-greased muffin tins.

5. Bake for 20 to 25 minutes, until set in the middle and a knife inserted into the center comes out clean.

Tip: Make these on the weekend, and freeze for the week ahead. Simply pop in the microwave for 1 to 2 minutes to reheat!

Per serving: 290 calories | 15g fat | 11g carbohydrate | 29g protein