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

Introduction

These Spinach, Feta, and Sun-Dried Tomato Egg Muffins are a tasty and nutritious breakfast option that’s quick to prepare. Packed with fresh greens and tangy cheese, they’re perfect for busy mornings or meal prep.

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 the milk, salt, and pepper, then mix well.
3. Step 3: Gently fold in the 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: Bake in the preheated oven for 20-25 minutes until the muffins are golden brown and set, releasing a delightful aroma.
6. Step 6: Let the muffins cool slightly before removing them from the tin. Serve warm and enjoy!

Tips & Variations

• For a dairy-free version, substitute feta cheese with a plant-based cheese alternative and use non-dairy milk.
• Add herbs like fresh dill or parsley for extra flavor.
• If sun-dried tomatoes are not oil-packed, soak them briefly in warm water to soften before chopping.
• These muffins can be made ahead and refrigerated or frozen for quick breakfasts.

Storage

Store leftover muffins in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in the microwave for about 30 seconds or in a preheated oven at 350°F (175°C) for 5-7 minutes. These egg muffins can also be frozen for up to 1 month; thaw in the fridge overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of sun-dried tomatoes?

Fresh tomatoes have a higher moisture content and won’t provide the same concentrated flavor. If using fresh tomatoes, reduce or omit the milk slightly to avoid excess moisture and chop them finely to prevent sogginess.

Can I prepare these muffins in advance?

Yes, they keep well in the refrigerator for several days and freeze beautifully. Preparing them ahead saves time in busy mornings and makes a convenient grab-and-go breakfast.

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

Print Recipe

★★★★★

4.7 from 128 reviews

These Spinach, Feta, and Sun-Dried Tomato Egg Muffins are a savory, protein-packed breakfast treat that’s easy to make and perfect for meal prep. Combining fresh spinach, tangy feta, and flavorful sun-dried tomatoes, these muffins bake up fluffy and satisfying, making them an ideal grab-and-go option for busy mornings.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Mediterranean
• Diet: Low Fat

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

Add-ins

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

Instructions

1. Preheat oven and prepare muffin tin: Preheat your oven to 375°F (190°C) and grease a muffin tin generously with non-stick cooking spray to prevent sticking.
2. Mix eggs and seasonings: In a large bowl, crack and whisk the eggs until they become light and frothy. Add whole milk, salt, and black pepper, then whisk again until fully combined.
3. Add the veggies and cheese: Gently fold in the chopped fresh spinach, crumbled feta cheese, chopped sun-dried tomatoes, and baking powder until just combined without overmixing.
4. Fill the muffin cups: Pour the egg mixture evenly into the prepared muffin tin cups, filling each about three-quarters full to allow space for rising.
5. Bake the muffins: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. The muffins should be golden brown on top and set in the center when done.
6. Cool and serve: Allow the muffins to cool slightly before carefully removing them from the tin. Serve warm for the best flavor and texture.

Notes

• You can substitute whole milk with any plant-based milk to make this recipe dairy-free.
• Use oil-packed sun-dried tomatoes for extra flavor and moisture, but drain excess oil before chopping.
• These muffins can be stored in the refrigerator for up to 4 days and reheated quickly for a convenient breakfast.
• Feel free to add other herbs like oregano or basil for an extra flavor boost.

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