SPINACH FETA AND EGG MUFFINS

Makes 12 servings.

Ingredients

• 12 tortillas, street taco, Mission®

• 6 large eggs

• 168g cottage cheese, 2%, AE®

• 42g bacon bits

• 42g feta cheese, crumbled

• 30g baby spinach, chopped

Instructions

1. Preheat oven to 350F.

2. Spray a muffin tin with cooking spray.

3. Using a scissors to knife, make one cut in each tortilla from the outer edge to the center. Pull ends together to form a “cup” and place in the muffin tins.

4. In a mixing bowl, add eggs and cottage cheese. Whisk to mix. Distribute the egg mixture evenly among the tortilla cups.

5. To each tortilla cup, evenly distribute the bacon bits, feta cheese, and spinach.

6. Bake at 350F for 25-30 minutes, or until egg is cooked through.

Nutrition Information (per serving)

• Calories: 122

• Protein: 9g

• Carbs: 7g

• Fat: 6g

• Fiber: 7g

• Sodium: 320mg

Allergen Swaps

(Note any swaps may change nutrition information)

• Gluten Free: Sub gluten free tortilla

• Dairy Free: Sub dairy free cottage cheese and omit/sub dairy free “feta”