1. Preheat your oven to 350°F. Generously grease a 12-cup muffin tin with non-stick spray (affiliate) or olive oil (affiliate) to prevent the eggs from sticking.

2. Spinach: Roughly chop the fresh leaves. Make it small enough to have several in each cup. Set aside.

3. Olives & Feta: Chop the Kalamata olives and cube the feta into bite-sized pieces. Set them aside.

4. Tomatoes: Dice the tomatoes and drain the excess juice to prevent the muffins from becoming soggy. Set aside. You may need to do this again before combining with the eggs in the large (affiliate) bowl.

5. In a large (affiliate) bowl, whisk (affiliate) the eggs with your egg whites, dried oregano (affiliate), salt (affiliate), and black (affiliate) pepper (affiliate). Make sure it is completely mixed.

6. Fold the chopped spinach, the drained, diced tomatoes (you may need to drain them again), and the feta cubes into the egg mixture. Mix well. Then stir in the chopped Kalamata olives last to distribute the salty punch evenly. Pro Tip: If using canned tomatoes, squeezing them in a paper towel after dicing helps achieve that perfect "muffin" texture!

7. Using a large (affiliate) ice cream scooper, pour the mixture into the prepared muffin tin, filling each cup about 3/4 of the way full. This leaves room for the eggs to rise without overflowing. This recipe makes 12 Greek Egg Muffins.

8. Place in the oven and set your timer for 25 minutes. The muffins are done when the centers are firm to the touch and the edges are lightly golden.