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

Introduction

These Spinach, Feta, and Sun-Dried Tomato Egg Muffins are a flavorful and protein-packed breakfast option. Easy to prepare and perfect for meal prep, they combine fresh spinach, tangy feta, and rich sun-dried tomatoes in a convenient muffin form.

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). 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. Watch for a delightful aroma!
6. Step 6: Allow muffins to cool slightly before removing from the tin. Enjoy warm!

Tips & Variations

• Use fresh herbs like dill or oregano for an extra burst of flavor.
• Swap feta for goat cheese or mozzarella if you prefer a milder taste.
• Try adding finely chopped onions or bell peppers for added texture.
• For a dairy-free version, use a plant-based milk and omit the cheese or substitute with a vegan alternative.

Storage

Store egg muffins in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in the microwave for 20-30 seconds or in a preheated oven at 325°F (160°C) for 10 minutes until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these egg muffins?

Yes, these muffins freeze well. Place cooled muffins in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator before reheating.

Can I use dried sun-dried tomatoes instead of oil-packed?

You can, but it’s best to soak dried sun-dried tomatoes in warm water for 10 minutes to soften them before chopping and adding to the mixture.

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

Print Recipe

★★★★★

4.5 from 148 reviews

These Spinach, Feta, and Sun-Dried Tomato Egg Muffins are a savory and nutritious breakfast option, combining fluffy baked eggs with fresh spinach, tangy feta cheese, and rich sun-dried tomatoes. Perfectly portioned and easy to make, they are ideal for meal prep or a quick morning meal.

• Author: Caleb
• 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 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)

Fillings

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

Instructions

1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Grease a muffin tin with non-stick cooking spray to ensure easy removal of the muffins after baking.
2. Whisk Eggs and Seasonings: In a large bowl, crack and whisk the eggs until light and frothy. Add the whole milk, salt, and black pepper; whisk thoroughly to combine for a smooth egg base.
3. Add Fillings: Gently fold in the chopped spinach, crumbled feta cheese, chopped sun-dried tomatoes, and baking powder into the egg mixture until just combined to distribute the ingredients evenly without overmixing.
4. Fill Muffin Cups: Pour the mixture evenly into the prepared muffin tin cups, filling each about three-quarters full to allow space for rising during baking.
5. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and set firmly. Monitor the aroma and doneness for best results.
6. Cool and Serve: Allow the muffins to cool slightly before carefully removing them from the tin. Serve warm for a delicious and satisfying breakfast or snack.

Notes

• Use oil-packed sun-dried tomatoes for added moisture and flavor.
• These muffins can be stored in the refrigerator for up to 4 days and reheated before serving.
• To make this recipe dairy-free, substitute feta cheese with a vegan cheese alternative and use non-dairy milk.
• You can add herbs like oregano or basil for extra flavor.
• These muffins freeze well for up to 2 months; thaw overnight in the refrigerator before reheating.

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