Instructions

• Preheat oven to 350°F. Grease an 8-cup muffin tin with cooking spray and set aside.
• In a medium bowl, whisk together 5 egg whites and 2 large eggs until combined.
• Whisk in 1/4 cup skim milk or almond milk and season with salt and pepper to taste.
• Stir in 1 tablespoon chopped green onion, 1/4 cup fresh chopped kale, and 1/4 cup chopped roasted red peppers until evenly distributed.
• Divide the egg mixture evenly among the 8 prepared muffin cups, filling each about three-quarters full.
• Sprinkle 1/4 cup crumbled feta cheese evenly over the tops of the filled cups.
• Bake for 20 minutes, or until the muffins are firm in the center and set.
• Remove from oven and let sit 2–3 minutes. Run a butter knife around each muffin cup to loosen the edges, then remove the muffins from the tin.
• Serve warm. Store leftovers in the refrigerator for 3–4 days and reheat in the microwave; they also freeze well.