Inspired by Starbucks’ popular egg bites

Ingredients:

• 8 eggs
• 1/3 cup almond milk
• 8 ounce jar of sun-dried tomatoes, drained and chopped
• 2 cups fresh spinach, chopped (or 1 cup thawed and drained frozen spinach)
• 1 cup feta (optional- omit if you are dairy-free)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375 degrees F.
2. Coat a muffin tin with cooking spray or line with muffin liners.
3. In a large bowl, whisk eggs, almond milk, and salt and pepper until well combined. Fold in feta, spinach, and sun-dried tomatoes.
4. Bake for ~20 minutes.

*Refrigerate the egg bites for up to 5 days or freeze for up to 3 months. To reheat in the microwave, wrap in a paper towel and microwave on High for 30-60 seconds until warmed through.

Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.