Spinach, Feta, and Sun-Dried Tomato Egg Muffins
Delicious and nutritious egg muffins packed with spinach, feta, and sun-dried tomatoes, perfect for a quick breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/2 cup sun-dried tomatoes, chopped (oil-packed recommended)
- 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
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin with non-stick cooking spray.
- In a large bowl, whisk the eggs until light and frothy.
- Add the whole milk, salt, and black pepper, then mix well.
- Fold in the chopped spinach, crumbled feta cheese, chopped sun-dried tomatoes, and baking powder until just combined.
- Pour the mixture evenly into the muffin tin cups, filling each about three-quarters full.
- Place in the preheated oven and bake for 20-25 minutes until golden brown and set.
- Allow the muffins to cool slightly before removing them from the tin. Serve them warm.
Notes
These muffins can be stored in an airtight container in the refrigerator for up to five days or frozen for longer storage. Reheat in the microwave or oven before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 200mg