If you’re on the lookout for a delicious, healthy, and incredibly convenient breakfast or snack, the Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups Recipe is about to become your new best friend. These vibrant little egg muffins combine the fresh, earthy flavor of spinach with the tangy creaminess of feta and the rich, slightly sweet chew of sun-dried tomatoes. They’re easy to whip up in under 30 minutes, portable, and perfect for meal prep or a grab-and-go bite that feels anything but basic. Trust me, once you try these, they’ll quickly earn a permanent spot in your kitchen rotation.
Ingredients You’ll Need
This recipe is all about simplicity meeting flavor. Each ingredient plays a key role in delivering a satisfying blend of textures and tastes that keep you coming back for more.
- 8 large eggs: The protein-packed base that makes these muffins fluffy and filling.
- 1/4 cup milk (dairy or non-dairy): Adds moisture and ensures the egg mixture is silky and tender.
- 1 cup fresh spinach (chopped): Brings vibrant color, nutrients, and a mild, fresh flavor.
- 1/3 cup sun-dried tomatoes (chopped, oil-packed and drained): Offers a punch of tangy sweetness and chewy texture to balance the eggs.
- 1/2 cup crumbled feta cheese: Adds creaminess and a salty, tangy element that elevates every bite.
- 1/4 teaspoon salt: Enhances all the flavors without overpowering.
- 1/4 teaspoon black pepper: Provides a gentle kick of spice.
- 1/4 teaspoon garlic powder: Infuses subtle savory depth without the hassle of fresh garlic.
- Olive oil spray or muffin liners: Prevents sticking and makes cleanup a breeze.
How to Make Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups Recipe
Step 1: Preheat and Prepare Your Muffin Tin
Begin by heating your oven to 350°F. While it warms up, lightly grease a 12-cup muffin tin with olive oil spray or line it with silicone muffin liners. This step is crucial for easy muffin removal later and helps those edges get slightly golden and irresistible.
Step 2: Whisk Together Eggs and Milk
In a large mixing bowl, crack all 8 eggs and pour in 1/4 cup of milk. Whisk energetically until the mixture is uniform and slightly frothy. This little froth ensures your muffiny bites stay tender and airy once baked.
Step 3: Fold in the Flavorful Add-Ins
Next, stir in the chopped spinach, sun-dried tomatoes, crumbled feta, salt, black pepper, and garlic powder. Combining these ingredients now guarantees every bite is packed with balanced bursts of color and taste—bright green, ruby red, and creamy white—making these egg cups as beautiful as they are tasty.
Step 4: Fill the Muffin Cups
Divide your vibrant egg mixture evenly among the 12 muffin cups. Filling each cup about three-quarters full leaves just enough room for the muffins to puff up without spilling over during baking.
Step 5: Bake Until Perfectly Set
Place the tin in the preheated oven and bake for 18 to 22 minutes. You’ll know they’re ready when the tops look slightly golden and the centers feel firm to the touch. This bake time allows the flavors to blend while achieving that wonderfully tender texture in every egg muffin cup.
Step 6: Cool and Enjoy
Let the Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups Recipe cool in the pan for about 5 minutes before carefully removing. They’re delicious served warm, but also fantastic cooled and packed for a wholesome breakfast or snack on the go.
How to Serve Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups Recipe
Garnishes
These egg muffin cups taste wonderful just as they are, but sprinkling a little fresh chopped parsley or basil on top can add a heroic pop of color and bright, herbal notes. A light dusting of smoked paprika or crushed red pepper flakes also works great for an extra layer of flavor and subtle heat.
Side Dishes
Pair your muffins with a fresh green salad or sliced avocado for a well-rounded meal. They’re also wonderful alongside some crisp roasted potatoes or a simple bowl of mixed berries to balance savory and sweet elements on your plate.
Creative Ways to Present
Present the muffins in a rustic wooden tray garnished with extra sun-dried tomatoes and spinach leaves for a vibrant brunch spread. You can also slice one in half and sandwich it with a smear of hummus or pesto for a portable mini breakfast sandwich with loads of Mediterranean flair.
Make Ahead and Storage
Storing Leftovers
After enjoying, store any leftover egg muffin cups in an airtight container in the refrigerator. They will stay delicious and fresh for up to 4 days, making them perfect for prepping breakfasts or snacks ahead of time.
Freezing
To keep these delights even longer, freeze the muffins in a single layer on a baking sheet before transferring them to a sealed freezer bag or container. They hold beautifully in the freezer for up to 2 months without losing texture or flavor.
Reheating
Reheat your leftover or frozen egg muffins by microwaving them for 30 to 45 seconds until warmed through. Alternatively, pop them in a toaster oven to revive a bit of that fresh-baked crispness around the edges.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just make sure to thaw and thoroughly squeeze out any excess water before adding it to the egg mixture to avoid soggy muffins.
Are these egg muffin cups suitable for meal prep?
Yes! The Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups Recipe is perfect for meal prep because they store well and can be quickly reheated for busy mornings or snacks.
Can I substitute feta cheese with another type of cheese?
You can swap feta for goat cheese, shredded mozzarella, or even cheddar for a different flavor profile, but keep in mind this will change the texture and saltiness slightly.
What if I don’t have sun-dried tomatoes? What can I use instead?
Chopped roasted red peppers or cherry tomatoes work nicely as alternatives—they provide that sweet, tangy kick that complements the spinach and feta well.
Is this recipe gluten-free and vegetarian?
Yes, this recipe is naturally gluten-free and vegetarian, making it a fantastic option for those following these diets.
Final Thoughts
If you want an easy, nutritious recipe that’s bursting with flavor and perfect for any time of day, the Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups Recipe is your go-to solution. With simple ingredients and minimal prep, it offers a vibrant, tasty experience that’s sure to brighten your breakfast table or snack time in the most delightful way. Give it a try—you might just find your new favorite quick fix!
Print
Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffin cups
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian, Gluten Free
Description
These Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups are a delicious, protein-packed breakfast option that combines fresh spinach, tangy feta, and flavorful sun-dried tomatoes baked into convenient, easy-to-make muffin cups. Perfect for meal prep or a quick morning meal.
Ingredients
Egg Mixture
- 8 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Fillings
- 1 cup fresh spinach, chopped
- 1/3 cup sun-dried tomatoes, chopped (oil-packed and drained)
- 1/2 cup crumbled feta cheese
Other
- Olive oil spray or muffin liners (for greasing)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin using olive oil spray or line it with silicone muffin liners to prevent sticking.
- Mix Eggs and Milk: In a large mixing bowl, whisk together the 8 large eggs and 1/4 cup of milk until the mixture is smooth and well combined.
- Add Fillings and Seasonings: Stir in the chopped spinach, sun-dried tomatoes, crumbled feta cheese, salt, black pepper, and garlic powder until evenly distributed throughout the egg mixture.
- Fill Muffin Cups: Divide the egg mixture evenly among the 12 muffin cups, filling each about three-quarters full to allow room for expansion while baking.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until the egg muffins are fully set in the center and have a slight golden color on top.
- Cool and Serve: Remove from the oven and let the muffin cups cool in the pan for 5 minutes before carefully removing them. Serve warm or allow them to cool completely if preparing ahead for meal prep.
Notes
- Store leftover egg muffins in the refrigerator for up to 4 days or freeze them for up to 2 months.
- Reheat muffins in the microwave for 30 to 45 seconds before serving.
- For extra flavor, consider adding chopped onions, fresh herbs, or a pinch of chili flakes to the egg mixture.
