Sun Dried Tomato and Feta Egg Bakes

Sun Dried Tomato and Feta Egg Bake

⅙th of recipe (2 egg bakes): 124 calories, 3g total fat (2g sat fat), 449mg sodium, 7.5g carbs, 2g fiber, 4.5g sugars, 14.5g protein You’ll Need: baking sheet, 12-cup muffin pan, nonstick spray, large bowl, whisk Prep: 20 minutes • Cook: 45 minutes

Ingredients

• 1 cup eggplant cut into ½-inch cubes
• ½ cup chopped red bell pepper
• ½ cup chopped red onion
• ¼ teaspoon each salt and black pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 2½ cups (about 20 large) egg whites
• 2 tablespoons fat-free plain Greek yogurt
• ⅓ cup bagged sun-dried tomatoes (not packed in oil), chopped
• ¾ cup crumbled feta cheese

Method

1. Preheat oven to 400 degrees. Spray a baking sheet and a 12-cup muffin pan with nonstick spray.
2. Lay veggies on the baking sheet, evenly spaced. Sprinkle with salt, black pepper, and ⅛ teaspoon each garlic powder and onion powder.
3. Bake for 10 minutes.
4. Stir/rearrange veggies. Bake until softened and lightly browned, about 10 more minutes.
5. Remove baking sheet from oven, and reduce heat to 350 degrees.
6. In a large bowl, combine egg whites, Greek yogurt, and remaining ⅛ teaspoon each garlic powder and onion powder. Whisk until mostly smooth. Add cooked veggies, sun-dried tomatoes, and feta cheese. Stir to mix.
7. Evenly distribute mixture among the cups of the muffin pan. (Cups will be full.) 8. Bake until firm and cooked through, about 25 minutes.

MAKES 6 SERVINGS

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