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. They are easy to prepare, perfect for meal prep, and offer a delicious combination of savory ingredients in every bite.

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 kale or Swiss chard instead of spinach for a different leafy green flavor.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Swap feta for goat cheese or shredded mozzarella to change the cheese profile.
• Make ahead and refrigerate or freeze for quick breakfasts throughout the week.

Storage

Store egg muffins in an airtight container in the refrigerator for up to 4 days. To reheat, microwave for 30-45 seconds until warm. For longer storage, freeze muffins for up to 1 month and thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use egg whites instead of whole eggs?

Yes, you can substitute whole eggs with egg whites for a lower-fat version, but the muffins may be less fluffy and less rich in flavor.

Do I need to soak sun-dried tomatoes before using?

If you’re using oil-packed sun-dried tomatoes, no soaking is needed. If using dry-packed, soak them in warm water for about 10 minutes to soften before chopping.

Spinach Feta and Sun-Dried Tomato Egg Muffins Recipe

Print Recipe

★★★★★

4.5 from 757 reviews

Delicious and protein-packed Spinach Feta and Sun-Dried Tomato Egg Muffins, perfect for a quick breakfast or snack. These savory muffins combine fresh spinach, creamy feta, and tangy sun-dried tomatoes baked to golden perfection for a nutritious and flavorful treat.

• Author: Bella
• 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: Vegetarian

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)
• 1 tsp baking powder

Add-ins

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

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin with non-stick cooking spray to prevent sticking.
2. Whisk Eggs and Milk: In a large bowl, crack and whisk the eggs until light and frothy. Add milk, salt, and pepper, then mix well to combine evenly.
3. Add Vegetables and Cheese: Gently fold in the chopped spinach, crumbled feta cheese, chopped sun-dried tomatoes, and baking powder until just combined, ensuring an even distribution of ingredients.
4. Fill Muffin Tin: Pour the mixture evenly into the prepared muffin tin cups, filling each about three-quarters full to allow space for rising.
5. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes until the muffins are golden brown and fully set. A delicious aroma will fill your kitchen!
6. Cool and Serve: Allow the muffins to cool slightly before removing them from the tin. Enjoy these egg muffins warm for the best taste and texture.

Notes

• Using oil-packed sun-dried tomatoes adds extra flavor, but you can rinse and drain them if you prefer less oil.
• Feel free to substitute whole milk with any non-dairy milk like almond or oat milk for a dairy-free option.
• These egg muffins can be stored in the refrigerator for up to 4 days and reheated in the microwave for a quick meal.
• Add herbs like oregano or basil for an extra flavor boost.
• Ensure not to overfill the muffin cups to prevent overflowing during baking.

Keywords: Spinach Feta Egg Muffins, Sun-Dried Tomato Egg Muffins, Healthy Breakfast Muffins, Protein Breakfast, Mediterranean Egg Muffins, Baked Egg Muffins