Ingredients:
16 ounce carton of liquid egg whites
4 Tablespoons crumbled feta cheese
3/4 cup chopped fresh spinach
Instructions:
1-Spray 8 muffin cups with cooking spray. If you’re using a 12 cup muffin tin, you will end up with 4 empty cups. Fill any cups you aren’t using halfway with water. This is to keep even heating in your pan. If I can’t fill all of the cups in any recipe, I always fill them with some water.
2-Place a 1/2 Tablespoon of feta crumbles into each of the 8 empty cups.
3-Top with a spoonful of chopped fresh spinach, if desired.
4-Shake your carton of egg whites, then fill each of your cups, dividing the egg whites evenly amongst them. I leave about 1/4 inch of room at the top.
5-Place in a cold oven and set heat to 325 degrees F. Bake for 15-25 minutes until eggs are just beginning to puff up, but still have a slight jiggle in the center.
6-Remove from oven and let sit for 5-10 minutes. I use a small rubber spatula to go around the edges of the cup and then just scoop the eggs out. It’s easier to remove the eggs when they are still warm.
7-Serve immediately or allow to cool and store tightly covered in the refrigerator for up to 3 days.