Morn'n Muffins with Feta

Morn’n Muffins with Feta

From the Kitchen of Aubrey Proctor

Makes 4 muffins      Preheat oven: 375      Cook Time:  17 min     Prep Time:  8 minutes

Need: 1 muffin cast iron pan or muffin pan

Ingredients: 

Canola Oil Cooking Spray

1 tablespoons olive oil (drizzle once around the pan)

¼ cup chopped red onion

2 tbsp green onions, chopped

1 garlic clove, minced

6 spinach leaves, chopped

2 slices turkey bacon, chopped

1 tbsp Parsley

1 tbsp cilantro

Sea Salt to taste

Egg Mixture:

2/4 cup egg white

3 tbsp fat-free milk

¼ cup feta cheese

3 tbsp parmesan cheese, flakes

Freshly Ground Pepper to taste (about 1 tsp)

Optional:

Monterey Cheese (for sprinkling)

Green onions, garnish

Directions:

Preheat oven to 375F. Coat muffin pan (only 4 muffin cups needed) in Canola Oil Cooking Spray and set aside.

Sauté onions over medium-high heat for 1 minute; add garlic and cook an additional 30 seconds. Reduce heat to medium and add green onions, bacon, parsley, cilantro, and sea salt. Mix together and cook for 30 seconds. Reduce heat to simmer.

Meanwhile: In a small bowl, combine egg whites, milk, feta, parmesan cheese and pepper. Gently blend in the cheese.

Evenly distribute chopped spinach leaves between 4 muffin cups. Spoon onion mixture evenly over spinach leaves. Pour egg mixture over the onion mixture. Place pan in oven and bake at 375 for 12-15 minutes. 

Makes 4 muffins