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Spinach, Feta, and Sun-Dried Tomato Egg Muffins Recipe

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4.4 from 698 reviews

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.

Ingredients

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

Fillings

  • 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 prepare for baking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://alinacooks.com/spinach-feta-and-sun-dried-tomato-egg-muffins-recipe/