Spinach, Feta, and Sun-Dried Tomato Egg Muffins
Spinach, Feta, and Sun-Dried Tomato Egg Muffins are a delightful breakfast option that effortlessly combines nutrition and flavor. These fluffy muffins feature a savory blend of creamy feta cheese, vibrant spinach, and tangy sun-dried tomatoes, making them perfect for meal prep or brunch gatherings. Enjoy these delicious bites warm or at room temperature; they’re sure to energize your 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
- 1/2 cup whole milk
- 1 cup fresh baby spinach (chopped)
- 1/2 cup crumbled feta cheese
- 1/3 cup sun-dried tomatoes (chopped)
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin with nonstick spray.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until frothy.
- Add chopped spinach, feta cheese, and sun-dried tomatoes to the egg mixture; stir gently until well combined.
- Pour the mixture evenly into muffin cups until about three-quarters full.
- Bake for 20-25 minutes or until golden brown; a toothpick inserted should come out clean.
- Let cool for 5 minutes before transferring the muffins to a wire rack. Serve warm or at room temperature.
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 150
- Sugar: 2g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 220mg
Keywords: - Customize by adding diced bell peppers or substituting feta with goat cheese for more flavor. - Store leftovers in an airtight container in the fridge for up to five days; reheat in the microwave before serving.