Spinach, Feta, and Sun-Dried Tomato Egg Muffins Recipe is my go-to for a quick, flavorful breakfast or snack that feels just right any time of day. These little muffins are packed with bright, fresh spinach, tangy feta, and the rich, savory punch of sun-dried tomatoes. I love how each bite is a perfect balance of creamy and chewy textures with a cozy, golden crust. Whether you're meal prepping for busy mornings or looking for a simple, crowd-pleasing dish for brunch, this recipe fits the bill beautifully. You’re going to love how simple ingredients come together to make something that tastes like it took way more effort than it really did!
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What Makes This So Good
These egg muffins hit all the right notes with their fresh and robust flavor profile, a texture that's just firm enough but still moist, and the ease of making them ahead for any meal. Let me share why this Spinach, Feta, and Sun-Dried Tomato Egg Muffins Recipe stands out and keeps everyone coming back for more.
- Big Flavor, Minimal Fuss: You combine simple, wholesome ingredients into vibrant mini bites with almost no prep stress.
- Family-Friendly: Kids and adults alike enjoy the savory feta and mild spinach – even picky eaters can be convinced by these.
- Simple Ingredients: Pantry staples with a handful of fresh items make shopping easy and affordable.
- Works Any Night: Perfect for breakfast, brunch, or even a light dinner paired with a salad or soup.
Ingredient Guide
Getting your ingredients right will really bring this Spinach, Feta, and Sun-Dried Tomato Egg Muffins Recipe to life. Here’s some insight on picking and prepping each component for the best results.
- Eggs: Use fresh, large eggs for the fluffiest muffins and balanced flavor.
- Fresh Spinach: Look for bright green leaves without any wilting; chop them finely to distribute evenly.
- Feta Cheese: Crumbled feta adds a tangy creaminess – I prefer the kind packed in brine because it stays moist and flavorful.
- Sun-Dried Tomatoes: Oil-packed tomatoes bring a tender chew and rich umami; drain but keep a bit of oil for moisture.
- Milk: Whole milk helps keep the muffins moist – you can use any non-dairy milk like almond or oat for a lighter touch.
- Baking Powder: This small addition lifts the muffins for a tender crumb instead of a dense egg bake.
- Salt & Pepper: Essential for seasoning — adjust to your taste, especially because feta can be salty.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Spinach, Feta, and Sun-Dried Tomato Egg Muffins Recipe
Step 1 — Prep & Ready
Start by preheating your oven to 375°F (190°C) and greasing your muffin tin thoroughly to prevent sticking. While waiting for the oven, give your spinach a rough chop—no need to mince it fine, but keep the pieces manageable. Drain your sun-dried tomatoes and chop them into bite-size bits. Crack the eggs into a large bowl and whisk until they're light and frothy, which helps make the muffins nice and airy. Adding the milk at this stage will give you a creamy base. Finally, season with salt and pepper, keeping in mind that feta has some saltiness too.
Step 2 — Cook with Confidence
Gently fold in your spinach, crumbled feta, chopped sun-dried tomatoes, and baking powder so everything mixes evenly without deflating those lovely beaten eggs. Once combined, pour the mixture evenly into the muffin cups, filling each about three-quarters full so they have room to puff up without spilling over. Slide the tin into the oven, and after about 20 minutes, you’ll begin to notice a mouthwatering aroma filling your kitchen. The muffins should rise to golden perfection and feel set to the touch – not jiggly but still moist.
Step 3 — Finish & Serve
Let your egg muffins cool in the pan for about five minutes – this helps them firm up and makes removal easier. Use a small spatula if needed to gently loosen the edges as you pop them out. I like serving mine warm so you enjoy the creamy feta and the tender baked egg at their best. Sprinkle a pinch of extra pepper or a little fresh herb, like parsley, for a fresh pop of color and flavor. You’ll be amazed at how these little bites satisfy and energize you!
Extra Helpful Tips
A few things I’ve learned making this Spinach, Feta, and Sun-Dried Tomato Egg Muffins Recipe many times that could make your experience even smoother and tastier.
- Watch for This Sign: When the muffins puff up and are golden on top, give a gentle jiggle; if they bounce back, they’re perfectly cooked.
- Temperature Trick: Not too hot, not too cold – bake exactly at 375°F for best texture; too high and edges dry out, too low and they won’t set.
- Prep-Ahead Option: You can mix everything the night before and keep it in the fridge, then bake fresh in the morning for hassle-free warm breakfasts.
- Avoid This Common Mistake: Don’t overfill your muffin cups — it can make the muffins spill over or bake unevenly.
Serve & Enjoy
Easy Enhancements
Want to jazz up your Spinach, Feta, and Sun-Dried Tomato Egg Muffins Recipe even more? Try adding a sprinkle of fresh herbs like dill or basil to brighten the flavor. A touch of smoked paprika or red pepper flakes can add gentle warmth. For a creamy twist, drizzle a little pesto or tzatziki on top just before serving. These simple touches make each bite feel a little celebration.
Tasty Pairings
Pair your egg muffins with a crisp green salad tossed in lemon vinaigrette or a side of roasted baby potatoes for a wholesome meal. A fresh fruit salad or tangy yogurt on the side balances the savory richness perfectly. I also love a hot cup of coffee or a refreshing glass of iced green tea alongside to complete the breakfast experience.
Quick Plating Tips
Arrange the muffins on a bright plate and add a few fresh spinach leaves or a sprig of parsley for a pop of green. A light dusting of cracked black pepper or a quick drizzle of olive oil elevates the look instantly. Serving them warm on small ramekins or wooden boards brings a cozy, inviting feel that guests will appreciate.
Store, Freeze & Reheat
Fridge Storage
Your egg muffins keep beautifully in an airtight container in the fridge for up to 4 days. You might notice the texture firming up slightly, but reheating them gently will bring back their lovely softness. I usually warm them before work to enjoy that fresh-baked comfort.
Freezer Friendly?
Good news: These Spinach, Feta, and Sun-Dried Tomato Egg Muffins freeze wonderfully! Just cool them fully, then wrap each muffin individually or store them in a freezer-safe container. When thawing, do it slowly overnight in the fridge to avoid sogginess and preserve texture.
Reheat Like New
For reheating, the oven or toaster oven works best—about 5-7 minutes at 325°F returns moisture and crispness. If you're in a hurry, microwave for 30-45 seconds covered with a damp paper towel to keep them tender without drying out. I’ve found that reheating just right makes these muffins taste almost as good as fresh out of the oven!
Spinach, Feta, and Sun-Dried Tomato Egg Muffins Recipe FAQs
Absolutely! Simply substitute the feta with a dairy-free cheese alternative or omit it altogether. Use your favorite non-dairy milk to keep the texture creamy without compromising flavor.
You can use fresh diced tomatoes (drain excess liquid) or roasted red peppers for a similar burst of sweetness and color, though the flavor will be milder and less concentrated.
The key is not to overbake and to whisk the eggs well to incorporate air. Including the milk and baking powder also helps create a tender texture. Keeping an eye on the bake time ensures moist, fluffy muffins.
Definitely! These muffins are versatile — try mushrooms, bell peppers, or even cooked bacon or sausage for extra flavor. Just be mindful of moisture content so they bake up nicely.
Final Flavor Thoughts
Trying this Spinach, Feta, and Sun-Dried Tomato Egg Muffins Recipe is like inviting a little morning sunshine onto your plate. I hope you enjoy making and sharing it as much as I do. If you give these muffins a try, don't forget to leave a rating or drop a comment about your favorite add-in or tweak — I love hearing your twists! And hey, why not experiment next time with different cheeses or herbs? Cooking is all about having fun while creating something delicious.
Print📖 Recipe
Spinach, Feta, and Sun-Dried Tomato Egg Muffins Recipe
These Spinach, Feta, and Sun-Dried Tomato Egg Muffins are a delicious and nutritious breakfast or snack option. Packed with fresh spinach, tangy feta cheese, and flavorful sun-dried tomatoes, these bite-sized muffins are easy to make and perfect for meal prep. Lightly seasoned and baked to golden perfection, they offer a protein-rich and satisfying start to your day.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 6 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Egg Mixture
- 6 large eggs
- ¼ cup whole milk (or non-dairy substitute)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper (adjust to taste)
- 1 teaspoon baking powder
Fillings
- 1 cup fresh spinach, chopped
- ½ cup crumbled feta cheese
- ½ 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 prepare for baking.
- Whisk Eggs and Seasonings: In a large bowl, crack and whisk the eggs until light and frothy. Add the milk, salt, and pepper, then mix well to combine all the wet ingredients thoroughly.
- Fold in Fillings: Gently fold in the chopped spinach, crumbled feta cheese, chopped sun-dried tomatoes, and baking powder until the mixture is just combined without overmixing.
- Fill Muffin Tin: Pour the egg mixture evenly into the prepared muffin tin cups, filling each about three-quarters full to allow room for rising.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and set in the center. You’ll notice a lovely aroma as they bake.
- Cool and Serve: Allow the muffins to cool slightly before carefully removing them from the tin. Serve warm and enjoy your protein-packed, savory egg muffins!
Notes
- You can substitute whole milk with almond or oat milk for a dairy-free version.
- Ensure sun-dried tomatoes are well-drained if oil-packed to prevent excess moisture.
- These egg muffins can be stored in the refrigerator for up to 4 days or frozen for up to a month.
- Reheat in the microwave for about 30 seconds before serving to enjoy warm muffins.
- Feel free to add herbs like parsley or basil for extra flavor.
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