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