Spinach, Feta, and Sun-Dried Tomato Egg Muffins

Why You’ll Love This Recipe

I appreciate how simple these egg muffins are to prepare. I just whisk, fold, pour, and bake. There’s no complicated technique involved.

I love how flavorful they are without needing many ingredients. The feta adds a salty creaminess, while the sun-dried tomatoes bring a rich, slightly sweet depth.

I also enjoy how perfect they are for meal prep. I can make a batch ahead of time and enjoy them throughout the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

Directions

1. I preheat the oven to 375°F (190°C) and grease a muffin tin with non-stick cooking spray.

2. In a large bowl, I crack and whisk the eggs until they become light and slightly frothy. I add the milk, salt, and black pepper, mixing well.

3. I gently fold in the chopped spinach, crumbled feta, chopped sun-dried tomatoes, and baking powder until just combined.

4. I pour the mixture evenly into the prepared muffin tin, filling each cup about three-quarters full.

5. I bake for 20–25 minutes, until the tops are lightly golden and the centers are set.

6. I let them cool slightly before carefully removing them from the tin, then enjoy them warm.

Servings and Timing

Servings: 12 egg muffins

Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: 35 minutes

Variations

I sometimes add diced red bell pepper or sautéed mushrooms for extra texture.

When I want more herbs, I mix in chopped fresh basil or oregano.

If I prefer a dairy-free option, I omit the feta and use a plant-based alternative.

I also enjoy adding a pinch of red pepper flakes for a subtle kick.

storage/reheating

I store the cooled egg muffins in an airtight container in the refrigerator for up to 4 days.

To reheat, I warm them in the microwave for about 20–30 seconds. I avoid overheating to keep them tender.

I can also freeze them for up to 2 months and reheat directly from frozen in short microwave intervals.

FAQs

Why add baking powder?

I add baking powder to help the egg muffins rise slightly and become fluffier.

Can I use frozen spinach?

Yes, I thaw and squeeze out excess moisture before adding it to prevent watery muffins.

How do I prevent sticking?

I grease the muffin tin thoroughly or use silicone liners for easy removal.

Can I make these ahead for meal prep?

Yes, I often make them at the start of the week and store them for quick breakfasts.

How do I know when they’re done?

I check that the centers are set and no longer jiggly. A toothpick inserted in the middle should come out clean.

Conclusion

I love how these Spinach, Feta, and Sun-Dried Tomato Egg Muffins turn simple ingredients into a flavorful, convenient meal. They’re easy to prepare, satisfying, and perfect for busy mornings. Whenever I need a reliable, savory breakfast option, this recipe is one I gladly make again and again.

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