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
Scale
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.
