Kale, Tomato & Feta Sandwich CupsKale, Tomato & Feta Sandwich Cups
Kale, Tomato & Feta Sandwich Cups
Kale, Tomato & Feta Sandwich Cups
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Recipe - ShopRite Corporate
Kale,TomatoandFetaSandwichCups.jpg
Kale, Tomato & Feta Sandwich Cups
Prep Time20 Minutes
Servings6
Cook Time20 Minutes
Calories279
Ingredients
8 large egg whites + 4 large whole eggs
2 tsp Dijon mustard
6 100% whole wheat English muffins, split
2 1/2 tbs unsalted butter
1/2 cup packed baby kale
1/3 cup quartered cherry tomatoes
1/2 cup crumbled feta cheese
Hot sauce (optional)
Directions

1.  Preheat oven to 350°. Spray 12 standard muffin cups with cooking spray. In medium bowl, whisk egg whites, eggs, mustard, and ¼ teaspoon each salt and pepper.

 

2.  On work surface, with rolling pin, roll muffin halves until thin and flexible; line muffin cups with muffin halves and brush with butter. Divide kale, tomatoes, egg mixture and cheese into prepared cups.

 

3. Bake cups 20 minutes or until internal temperature reaches 160°; serve with hot sauce, if desired. Makes 12 cups.

 

Nutritional Information
  • 13 g Fat
  • 6 g Saturated Fat
  • 148 mg Cholesterol
  • 588 mg Sodium
  • 25 g Carbohydrates
  • 3 g Fiber
  • 3 g Sugars
  • 0 g Added Sugars
  • 17 g Protein
20 minutes
Prep Time
20 minutes
Cook Time
6
Servings
279
Calories

Shop Ingredients

Makes 6 servings
8 large egg whites + 4 large whole eggs
Bowl & Basket Fresh White Eggs, Large, 30 count, 60 oz
Bowl & Basket Fresh White Eggs, Large, 30 count, 60 oz
$11.99$0.40 each
2 tsp Dijon mustard
French's Dijon Mustard Made with Chardonnay, 12 oz
French's Dijon Mustard Made with Chardonnay, 12 oz
$3.19$0.27/oz
6 100% whole wheat English muffins, split
Thomas' Original English Muffins, 12 count, 13 oz
Thomas' Original English Muffins, 12 count, 13 oz
On Sale!
$5.99 was $6.99$0.25/oz
2 1/2 tbs unsalted butter
Bowl & Basket Sweet Cream Unsalted Butter, 2 count, 8 oz
Bowl & Basket Sweet Cream Unsalted Butter, 2 count, 8 oz
$2.69$0.34/oz
1/2 cup packed baby kale
Earthbound Farm Organic Baby Kale, 5 oz
Earthbound Farm Organic Baby Kale, 5 oz
$3.99$0.80/oz
1/3 cup quartered cherry tomatoes
Wholesome Pantry Organic Grape Tomatoes, 1 pint
Wholesome Pantry Organic Grape Tomatoes, 1 pint
2 for $5.00
$2.50 was $3.99$2.50/pt
1/2 cup crumbled feta cheese
Boar's Head Creamy Feta All Natural Cheese, 8 oz
Boar's Head Creamy Feta All Natural Cheese, 8 oz
$4.99$0.62/oz
Hot sauce (optional)
Tabasco Classic Pepper Sauce, 2 fl oz
Tabasco Classic Pepper Sauce, 2 fl oz
$2.19$1.10/fl oz

Nutritional Information

  • 13 g Fat
  • 6 g Saturated Fat
  • 148 mg Cholesterol
  • 588 mg Sodium
  • 25 g Carbohydrates
  • 3 g Fiber
  • 3 g Sugars
  • 0 g Added Sugars
  • 17 g Protein

Directions

1.  Preheat oven to 350°. Spray 12 standard muffin cups with cooking spray. In medium bowl, whisk egg whites, eggs, mustard, and ¼ teaspoon each salt and pepper.

 

2.  On work surface, with rolling pin, roll muffin halves until thin and flexible; line muffin cups with muffin halves and brush with butter. Divide kale, tomatoes, egg mixture and cheese into prepared cups.

 

3. Bake cups 20 minutes or until internal temperature reaches 160°; serve with hot sauce, if desired. Makes 12 cups.