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