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Spinach, Feta, and Sun-Dried Tomato Egg Muffins

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Spinach, Feta, and Sun-Dried Tomato Egg Muffins are a deliciously savory way to kickstart your day. These protein-packed muffins feature vibrant spinach, tangy feta, and sweet sun-dried tomatoes for a flavor explosion in every bite. Perfect for meal prep or brunch gatherings, they are easy to whip up and can be customized to suit your taste. Enjoy these delightful muffins warm or at room temperature for a nutritious grab-and-go breakfast!

Ingredients

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  • 2 cups fresh spinach, chopped
  • 1/2 cup crumbled feta cheese
  • 1/2 cup sun-dried tomatoes, chopped
  • 6 large eggs
  • 1/4 cup whole milk
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C) and grease a muffin tin.
  2. In a skillet over medium heat, sauté the chopped spinach for 2-3 minutes until wilted. Let it cool.
  3. In a bowl, whisk together eggs and milk; season with salt and pepper.
  4. Fold in the sautéed spinach, feta cheese, and sun-dried tomatoes until combined.
  5. Pour the mixture into the muffin tin until each cup is about three-quarters full.
  6. Bake for 20-25 minutes until golden brown and set; a toothpick inserted should come out clean. Cool slightly before serving.

Nutrition

Keywords: You can substitute spinach with kale or add ingredients like mushrooms or bell peppers for extra flavor. Store leftovers in an airtight container in the fridge for up to five days or freeze them for longer storage.

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