Delicious Spinach, Feta, and Sun-Dried Tomato Egg Muffin

Spinach, feta, and sun-dried tomato egg muffins are like little pockets of joy that greet you in the morning. Imagine waking up to the savory scent of baked eggs mingling with the tangy aroma of feta cheese and the sweet undertones of sun-dried tomatoes. It’s breakfast bliss wrapped in a muffin cup, ready to make your taste buds dance.

These delightful bites not only taste amazing but also bring back fond memories of brunches with friends, where laughter flowed as freely as the coffee. Whether it’s a busy weekday or a leisurely weekend, these muffins are perfect for any occasion. They promise an explosion of flavor that will leave you counting down the minutes until your next bite.

Ingredients for Spinach, Feta, and Sun-Dried Tomato Egg Muffin

Here’s what you’ll need to make this delicious dish:

• Eggs: The star ingredient! Use fresh large eggs for fluffiness and richness.

• Fresh Spinach: Choose bright green leaves for the best flavor; it adds color and nutrition.

• Feta Cheese: Crumbled feta brings a creamy texture and a tangy kick that pairs perfectly with eggs.

• Sun-Dried Tomatoes: Look for packed ones in oil for enhanced flavor; they add sweetness and depth.

• Onion: Diced onion provides aromatic sweetness; yellow or red onions work well.

• Salt and Pepper: Essential seasonings that enhance all other flavors in the muffins.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Spinach, Feta, and Sun-Dried Tomato Egg Muffin

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C). While it warms up, grab a muffin tin and lightly spray it with nonstick cooking spray to ensure those delightful muffins don’t stick around longer than necessary.

Step 2: Prepare Your Vegetables

In a large skillet over medium heat, add a splash of olive oil. Toss in your diced onion and sauté until soft and translucent—about five minutes should do the trick. Now add in the fresh spinach. Stir it around until it wilts like it just heard our secret recipe.

Step 3: Mix Your Ingredients

In a mixing bowl, crack those lovely eggs into action! Whisk them together until they turn frothy like a morning latte. Season with salt and pepper before adding your crumbled feta cheese and chopped sun-dried tomatoes. Add the sautéed spinach-onion mix into this glorious concoction.

Step 4: Fill Muffin Tins

Carefully pour the egg mixture into each muffin cup—fill them about three-quarters full so they have room to rise without staging an escape during baking.

Step 5: Bake Away

Pop those muffin tins into your preheated oven and bake for about 20-25 minutes or until puffed up and golden brown on top. You’ll know they’re done when you can poke one with a toothpick, and it comes out clean!

Step 6: Serve Them Up

Once baked to perfection, let them cool slightly before gently removing them from the tin. Serve warm or at room temperature—these beauties are delightful either way!

Now take a moment to appreciate your handiwork before devouring these scrumptious spinach, feta, and sun-dried tomato egg muffins! Perfect as breakfast on-the-go or as an elegant brunch dish when entertaining friends. Enjoy every bite!

Perfecting the Cooking Process

First, preheat your oven to 350°F (175°C). While it’s warming up, whisk together the eggs, spinach, feta, and sun-dried tomatoes in a bowl. Then, pour the mixture into greased muffin tins for even baking.

Add Your Touch

Feel free to swap out the spinach for kale or add bell peppers for an extra crunch. You might also sprinkle some chili flakes for those who like a little kick in their muffins!

Storing & Reheating

Store your Spinach, Feta, and Sun-Dried Tomato Egg Muffins in an airtight container in the fridge for up to five days. Reheat them in the microwave for about 30 seconds before serving.

I remember serving these Spinach, Feta, and Sun-Dried Tomato Egg Muffins at a family brunch once; everyone’s faces lit up as they took their first bite—definitely a moment I’ll cherish!

FAQs

What ingredients do I need for Spinach, Feta, and Sun-Dried Tomato Egg Muffins?

To make delicious Spinach, Feta, and Sun-Dried Tomato Egg Muffins, gather fresh spinach, crumbled feta cheese, sun-dried tomatoes (preferably packed in oil), eggs, milk, salt, and pepper. Optional ingredients include diced onions or bell peppers for added flavor. You can also use cooking spray for greasing the muffin tin. These ingredients come together to create a nutritious and filling breakfast option that is easy to prepare.

How long do Spinach, Feta, and Sun-Dried Tomato Egg Muffins last?

Once baked, these egg muffins can be stored in the refrigerator for up to five days. Make sure they cool completely before placing them in an airtight container. If you want them to last longer, consider freezing them. Wrap each muffin tightly in plastic wrap or aluminum foil and store them in a freezer-safe bag. They can be reheated directly from frozen for a quick meal.

Can I customize my Spinach, Feta, and Sun-Dried Tomato Egg Muffin recipe?

Absolutely! The beauty of these egg muffins lies in their versatility. You can easily swap out spinach for other greens like kale or Swiss chard. Additionally, feel free to experiment with different cheeses or add proteins like cooked bacon or sausage. Adjusting the seasoning with herbs or spices will also enhance the flavor profile without compromising the core recipe.

Are Spinach, Feta, and Sun-Dried Tomato Egg Muffins healthy?

Yes! These muffins are a great source of protein from the eggs and healthy fats from the feta cheese. Spinach adds essential vitamins and minerals while sun-dried tomatoes provide antioxidants. They are low in carbohydrates and can be enjoyed as part of a balanced diet. Perfect for meal prep, they offer a nutritious option that supports your health goals without sacrificing taste.

Conclusion for Spinach, Feta, and Sun-Dried Tomato Egg Muffin

In summary, Spinach, Feta, and Sun-Dried Tomato Egg Muffins are an excellent choice for a quick breakfast or snack. With simple ingredients like fresh spinach and flavorful feta cheese, these muffins are not only tasty but also nutritious. They are easy to customize according to your preferences and can be made ahead of time for convenience. Enjoy them warm or cold; they are sure to please anyone looking for a wholesome meal option!

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Spinach, Feta, and Sun-Dried Tomato Egg Muffins

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Spinach, Feta, and Sun-Dried Tomato Egg Muffins are the perfect breakfast treat that combines fluffy eggs with nutritious spinach, tangy feta cheese, and sweet sun-dried tomatoes. These delightful muffin cups are not only easy to prepare but also visually stunning, making them ideal for busy mornings or leisurely brunches. Enjoy them warm or cold for a quick snack any time of day!

• Author: Jennifer
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: Makes approximately 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/3 cup sun-dried tomatoes, chopped (preferably packed in oil)
• 1/4 cup diced onion
• 1 tsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F (175°C) and grease a muffin tin with cooking spray.
2. In a skillet over medium heat, sauté the diced onion in olive oil until translucent (about 5 minutes). Add the chopped spinach and cook until wilted.
3. In a bowl, whisk the eggs and season with salt and pepper. Stir in feta cheese and sun-dried tomatoes, followed by the sautéed vegetables.
4. Pour the mixture into the prepared muffin tin, filling each cup about three-quarters full.
5. Bake for 20-25 minutes or until puffed and golden brown. Allow to cool slightly before removing from the tin.

Nutrition

• Serving Size: 1 muffin (60g)
• Calories: 100
• Sugar: 2g
• Sodium: 200mg
• Fat: 7g
• Saturated Fat: 2g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 160mg

Keywords: Substitute spinach with kale or add bell peppers for extra crunch. Store muffins in an airtight container in the fridge for up to five days or freeze for longer storage.