Spinach, Feta, and Sun-Dried Tomato Egg Muffins
Spinach, Feta, and Sun-Dried Tomato Egg Muffins are a delightful way to kickstart your day. These fluffy, savory muffins blend fresh spinach, creamy feta cheese, and tangy sun-dried tomatoes for a burst of flavor in every bite. Quick to prepare and versatile enough for breakfast or as a snack, they’re perfect for meal prep and enjoyed warm or cold. Transform your mornings with this gourmet treat that’s both nutritious and satisfying!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 2 cups fresh spinach, chopped
- 1 cup crumbled feta cheese
- ½ cup sun-dried tomatoes, finely chopped
- 6 large eggs
- ¼ cup milk
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with nonstick spray.
- In a mixing bowl, whisk together the eggs and milk until frothy. Season with salt and pepper.
- Gently fold in the chopped spinach, crumbled feta cheese, and sun-dried tomatoes until well combined.
- Pour the mixture into the muffin tin, filling each cup about three-quarters full.
- Bake for 20-25 minutes or until puffed and golden brown. A toothpick inserted should come out clean.
- Allow to cool slightly before serving.
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 210mg
Keywords: Customize by substituting kale for spinach or using goat cheese instead of feta for a different flavor profile. For added texture, consider mixing in diced bell peppers or olives. Store leftovers in an airtight container in the refrigerator for up to five days.