Spinach, Feta, and Sun-Dried Tomato Egg Muffins Recipe

Introduction

These Amazing Spinach, Feta, and Sun-Dried Tomato Egg Muffins are a delicious and nutritious breakfast option. Packed with fresh greens, tangy cheese, and rich sun-dried tomatoes, they’re perfect for meal prep or a quick morning treat.

Ingredients

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/2 cup sun-dried tomatoes, chopped (oil-packed recommended)
• 1/4 cup whole milk (or non-dairy substitute)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1 tsp baking powder

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and grease a muffin tin with non-stick cooking spray.
2. Step 2: In a large bowl, crack and whisk the eggs until light and frothy. Add milk, salt, and pepper; mix well.
3. Step 3: Fold in chopped spinach, crumbled feta cheese, chopped sun-dried tomatoes, and baking powder until just combined.
4. Step 4: Pour the mixture evenly into the prepared muffin tin cups, filling each about three-quarters full.
5. Step 5: Place in the preheated oven and bake for 20-25 minutes until golden brown and set. Enjoy the delightful aroma as they cook!
6. Step 6: Allow muffins to cool slightly before removing from the tin. Serve warm and enjoy!

Tips & Variations

• Substitute spinach with kale or add diced bell peppers for added crunch.
• Try different cheeses like goat cheese or cheddar to change the flavor profile.
• Use oil-packed sun-dried tomatoes for richer taste and texture.

Storage

Store these egg muffins in an airtight container in the refrigerator for up to five days. For longer storage, freeze them for up to three months. To reheat, warm in the microwave for 30-60 seconds or until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins ahead of time?

Yes, these egg muffins are perfect for meal prep. Make a batch ahead, refrigerate, and reheat as needed throughout the week.

Can I use fresh tomatoes instead of sun-dried?

Fresh tomatoes add moisture, which may affect the texture. If using fresh, drain excess liquid and consider reducing or skipping the milk slightly.

Spinach, Feta, and Sun-Dried Tomato Egg Muffins Recipe

Print Recipe

★★★★★

4.7 from 81 reviews

These Amazing Spinach, Feta, and Sun-Dried Tomato Egg Muffins are a delicious and nutritious breakfast option, combining fluffy eggs with fresh spinach, tangy feta, and rich sun-dried tomatoes. Perfectly baked until golden and set, these muffins are ideal for meal prep, easy to customize, and provide a flavorful start to your day.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes
• Yield: 6 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Mediterranean
• Diet: Low Calorie

Ingredients

Scale 1x2x3x

Egg Mixture

• 6 large eggs
• 1/4 cup whole milk (or non-dairy substitute)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1 tsp baking powder

Fillings

• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/2 cup sun-dried tomatoes, chopped (oil-packed recommended)

Instructions

1. Preheat and prepare muffin tin: Preheat your oven to 375°F (190°C). Grease a muffin tin with non-stick cooking spray to prevent sticking and ensure easy removal of the muffins.
2. Whisk egg mixture: In a large bowl, crack and whisk the eggs until light and frothy to incorporate air and create a fluffy texture. Add the milk, salt, and pepper, then mix well to combine all ingredients evenly.
3. Add fillings: Fold in the chopped spinach, crumbled feta cheese, chopped sun-dried tomatoes, and baking powder gently until just combined to maintain the fluffiness of the eggs and distribute the flavorful fillings.
4. Fill muffin cups: Pour the mixture evenly into the prepared muffin tin cups, filling each about three-quarters full to allow room for the muffins to rise as they bake.
5. Bake the muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes until the muffins are golden brown and set. Watch for a delightful aroma indicating they are cooked through.
6. Cool and serve: Allow the muffins to cool slightly before removing from the tin to avoid breaking. Serve warm for the best flavor and texture experience.

Notes

• Substitute spinach with kale or add diced bell peppers for added crunch and variation.
• Try different cheeses such as goat cheese or cheddar to customize the flavor profile.
• Store muffins in an airtight container in the refrigerator for up to five days.
• These muffins freeze well and can be kept frozen for up to three months; reheat before serving.

Keywords: Spinach egg muffins, feta cheese muffins, sun-dried tomato breakfast, healthy egg muffins, baked egg muffins, Mediterranean breakfast