- 6 Eggs
- 0.5 cup Spinach
- 0.25 cup Diced Tomato (omit for reflux sensitivity)
- 2 tbsp Chopped Black Olives
- 2 tbsp Lactose-Free Feta (omit dairy for EoE allergies)
- 1 tsp Garlic-Infused Oil
- Oregano
Directions
- Preheat oven to 350°F.
- Mix ingredients.
- Pour into greased muffin tin.
- Bake 18–20 mins. Cool before serving.
Nutrition Facts
| Total Servings | 6 Muffins |
| Single Serving Size | 2 Egg Muffins |
| Amount Per Serving | |
| Calories | 150 |
| Total Fat | 8 g |
| Carbohydrates | 4 g |
| Protein | 12 g |
