Spinach, Feta, and Sun-Dried Tomato Egg Muffins
Spinach, Feta, and Sun-Dried Tomato Egg Muffins are a deliciously nutritious breakfast option that will brighten your mornings. These savory muffins combine fluffy eggs with vibrant spinach, tangy feta cheese, and sweet sun-dried tomatoes, making them perfect for busy days or as a wholesome snack. Quick to prepare and versatile, you can enjoy them fresh or make ahead for meal prep!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/3 cup oil-packed sun-dried tomatoes, chopped
- 1/2 cup milk (whole or low-fat)
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with muffin liners.
- In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Gently fold in the chopped spinach, crumbled feta cheese, and sun-dried tomatoes until evenly mixed.
- Pour the mixture into each muffin cup until about three-quarters full.
- Bake in the preheated oven for 20-25 minutes or until puffed and golden brown on top.
- Allow to cool slightly before removing from the tin. Enjoy warm or at room temperature.
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 120
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 210mg
Keywords: - For added flavor, consider including herbs like basil or dill. - Substitute goat cheese for feta for a different twist. - To store leftovers, keep in an airtight container in the fridge for up to five days or freeze individually wrapped muffins for up to three months.