If you are searching for a breakfast that’s as vibrant as it is nourishing, the Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups Recipe is here to brighten your mornings. These delightful little bites pack Mediterranean-inspired flavors into each fluffy, protein-rich muffin cup, striking the perfect balance between fresh spinach, tangy feta, and sweet sun-dried tomatoes. Whether you’re rushing out the door or savoring a weekend brunch, these egg muffin cups offer convenience without sacrificing taste, making them a true morning game changer.
Ingredients You’ll Need
Each ingredient in this Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups Recipe is simple yet essential, contributing layers of flavor, texture, and color that come together beautifully. From the creamy feta to the vibrant spinach, these components create an irresistible combination you’ll love to make again and again.
- 8 large eggs: The protein-packed base that makes these muffin cups fluffy and satisfying.
- ¼ cup milk (dairy or non-dairy): Adds moisture and tenderness for a perfectly soft texture.
- 1 cup fresh spinach (chopped): Offers freshness and vibrant green color, packed with nutrients.
- ½ cup crumbled feta cheese: Brings a tangy, creamy bite that pairs wonderfully with the spinach.
- â…“ cup sun-dried tomatoes (chopped): Adds a naturally sweet, concentrated tomato flavor that brightens every bite.
- ¼ teaspoon salt: Enhances all the flavors without overpowering them.
- ¼ teaspoon black pepper: Adds a subtle kick for balanced seasoning.
- ¼ teaspoon garlic powder: Infuses a gentle savory depth that complements the Mediterranean profile.
- Olive oil or nonstick spray for greasing: Essential for easy release and a golden edge on the muffin cups.
How to Make Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 350°F (175°C) to ensure it’s perfectly hot by the time you’re ready to bake. Grease a 12-cup muffin tin with olive oil or nonstick spray. This step is crucial to prevent the egg muffins from sticking, and it helps create those pretty golden edges we all love.
Step 2: Whisk Eggs and Milk
In a large bowl, vigorously whisk together the 8 large eggs and ¼ cup of milk until the mixture is smooth and slightly frothy. This blending creates the fluffy foundation for your egg muffin cups and allows the milk to lend extra tenderness.
Step 3: Add the Flavorful Ingredients
Next, stir in the chopped fresh spinach, crumbled feta cheese, chopped sun-dried tomatoes, salt, black pepper, and garlic powder. By combining these ingredients evenly, you ensure every bite bursts with the beautiful balance of tanginess, freshness, and mild savory notes this recipe is famous for.
Step 4: Fill the Muffin Cups
Carefully pour the egg mixture into your prepared muffin tin, filling each cup about three-quarters full. This leaves enough room for the muffins to rise without spilling over, helping them keep their perfectly compact shape.
Step 5: Bake to Perfection
Bake in your preheated oven for 18 to 22 minutes. You’ll know the egg muffin cups are ready when they’re set and just starting to turn a lovely light golden color on top. Once baked, let them cool for about 5 minutes in the tin—this resting time makes them easier to remove and helps the flavors settle.
How to Serve Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups Recipe
Garnishes
Add a sprinkle of fresh herbs like chopped parsley or basil for vibrant color and an herbal lift that complements the Mediterranean flavors perfectly. A pinch of crushed red pepper flakes can bring a satisfying little hint of heat, too.
Side Dishes
Pair your egg muffin cups with fresh fruit or a light mixed greens salad drizzled with lemon vinaigrette to keep the meal balanced and bright. For a heartier touch, roasted breakfast potatoes or a slice of crusty whole-grain bread also work beautifully.
Creative Ways to Present
For a fun brunch or snack platter, arrange the egg muffin cups alongside mini avocado toasts or tomato slices with a dollop of hummus. You can also thread them onto skewers alternating with cherry tomatoes and olives for a portable, crowd-pleasing appetizer.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover egg muffin cups in an airtight container in the refrigerator. They stay fresh for up to 4 days, making them perfect grab-and-go breakfasts or snacks throughout the week.
Freezing
This Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups Recipe freezes beautifully. Simply place completely cooled muffins in a freezer-safe bag or container and freeze for up to 2 months. When you want a quick meal, just thaw overnight in the fridge.
Reheating
Reheat your egg muffin cups in the microwave for 30 to 60 seconds or in a preheated oven at 325°F for about 10 minutes until warmed through. They maintain their delightful texture and flavor even after reheating!
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can substitute frozen spinach, but be sure to thaw it completely and squeeze out any excess moisture before adding it to the egg mixture to avoid soggy muffins.
Are these egg muffin cups suitable for meal prep?
Absolutely! Their portability and storage longevity make them ideal for meal prepping breakfasts or snacks ahead of a busy week.
Can I add other vegetables or ingredients?
Definitely! Diced bell peppers, onions, or mushrooms can be added for extra flavor and texture. Just sauté them beforehand to remove excess moisture.
Is it okay to use vegan cheese or non-dairy milk?
Yes, this recipe is flexible. Using vegan cheese and non-dairy milk can make it suitable for those with dairy restrictions while still maintaining great flavor.
How do I prevent the muffins from sticking to the tin?
Greasing your muffin tin thoroughly with olive oil or using silicone muffin liners ensures clean removal without sticking or crumbling.
Final Thoughts
These Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups Recipe are the ultimate breakfast or snack solution for anyone craving something flavorful, nutritious, and effortlessly convenient. They bring a burst of Mediterranean sunshine to your plate and are endlessly adaptable to your favorite ingredients. Trust me, once you try them, they’ll become a beloved staple for your mornings and beyond!
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, Snack
- Method: Baking
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian, Low-Carb, Gluten-Free
Description
Delicious and healthy Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups that are perfect for breakfast or a snack. These savory muffin cups combine fresh spinach, tangy feta cheese, and flavorful sun-dried tomatoes for a Mediterranean-inspired twist on a classic egg dish. Easy to prepare and great for meal prep, these muffins are baked to perfection and can be enjoyed warm or stored for later.
Ingredients
Egg Mixture
- 8 large eggs
- ¼ cup milk (dairy or non-dairy)
- 1 cup fresh spinach, chopped
- ½ cup crumbled feta cheese
- â…“ cup sun-dried tomatoes, chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
For Greasing
- Olive oil or nonstick spray for greasing the muffin tin
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin generously with olive oil or nonstick spray to prevent sticking.
- Mix Ingredients: In a large bowl, whisk together the eggs and milk until smooth. Add the chopped spinach, crumbled feta cheese, chopped sun-dried tomatoes, salt, black pepper, and garlic powder. Stir everything together until well combined.
- Fill Muffin Cups: Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the oven and bake for 18 to 22 minutes. The muffins should be set and lightly golden on top. To check doneness, insert a toothpick into the center of a muffin; it should come out clean.
- Cool and Serve: Remove the muffin tin from the oven and let the muffins cool for 5 minutes. Then carefully remove them from the tin. Serve warm or store in the refrigerator for up to 4 days.
Notes
- These egg muffin cups are ideal for meal prep and can be frozen for longer storage.
- Feel free to add diced onions or bell peppers to the egg mixture for extra flavor and texture.
- Using silicone muffin liners can make removal easier and cleanup quicker.
