Spinach, Feta, and Sun-Dried Tomato Egg Muffins
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!
- 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
- 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
- Preheat the oven to 350°F (175°C) and grease a muffin tin with cooking spray.
- 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.
- 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.
- Pour the mixture into the prepared muffin tin, filling each cup about three-quarters full.
- 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.