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.