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
Scale
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.
