Spinach, Feta and Sun-Dried Tomato Egg Muffin Cups – A perfect make-ahead breakfast full of flavor!
Every few weeks Connor and I sneak out of the house early in the morning and head to Starbucks for a little mother son date together. I order the white mocha and we share a spinach and feta egg white wrap. It’s my favorite breakfast sandwich on their menu and I could seriously eat one every day for breakfast and be really happy.
The combination of sun-dried tomatoes and feta cheese is what makes the breakfast wrap delicious so I decided to make my own egg muffin cups at home with everything the Starbucks wrap has minus the wrap. I needed something that was easy to make and I wanted something that I could make ahead of time. This recipe is awesome because I can make a dozen Spinach, Feta and Sun-Dried Tomato Egg Muffin Cups at a time and have them for the week.
Make breakfast less stressful thanks to these delicious egg muffin cups. I love when I can prep my meals ahead of time because I’m less likely to snack on unhealthy foods. After my morning coffee, I can quickly heat up an egg muffin cup for breakfast in less than 30 seconds.
Well, now I can eat one everyday because I’ve started making something very similar at home. These egg cups are loaded with lots of spinach and topped with chopped sun-dried tomatoes and feta cheese. Yum! I think I could eat spinach, feta, and sun-dried tomatoes on everything.
Isn’t your mouth watering just looking at these pictures?!
And guess what? There are only 50 calories in each egg cup. How awesome is that? I usually eat two for breakfast so that’s an easy and healthy meal.