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