Spinach Feta and Sun-Dried Tomato Egg Muffins Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin with non-stick cooking spray to prevent sticking.
- 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.
- 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.
- Fill Muffin Tin: Pour the mixture evenly into the prepared muffin tin cups, filling each about three-quarters full to allow space for rising.
- 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!
- 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
