Sundried Tomato, Spinach And Quinoa Egg Muffins

• 3 eggs large
• 1 1/2 cups egg whites
• 3 tablespoons ground flax seeds or chia seeds
• 1/4 cup feta cheese crumbled
• 1 tablespoon onion garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper ground
• 1 cup quinoa cooked
• 2 handfuls spinach coarsely chopped
• 1/2 cup sundried tomatoes packed in oil /water, rinsed, drained & chopped

1. Preheat oven to 350 degrees F, place cupcake liners into a 12 muffin tin and spray generously with cooking spray. Alternatively, you could use a silicone BPA-free muffin baking pan or individual silicone BPA-free muffin cups. Then you won't have to use the cupcake liners. Also, foil lined baking cups work well. Also, you could make the egg bake in an 8 x 8 baking dish lined with parchment paper and then cut into squares
2. n a large mixing bowl, whisk eggs and egg whites for 30 seconds. Add flax/chia seeds, feta cheese, onion (garlic) powder, salt, pepper and whisk to combine. Add quinoa, spinach, sun dried tomatoes and mix. Fill each muffin with egg mixture 3/4 full.
3. If you have extra mixture bake in additional ramekins but do not overfill.
4. Bake for 20 minutes, remove from the oven and let cool for about 10 minutes.
5. Using a rubber spatula, loosen the egg muffins from the muffin tin and slide onto a platter. Serve hot

eggs, egg whites, ground flax seeds, feta cheese, onion garlic, salt, black pepper, quinoa cooked, tomatoes

Taken from www.yummly.com/recipe/Sundried-Tomato_-Spinach-and-Quinoa-Egg-Muffins--931490 (may not work)