Spinach, Feta, and Sun-Dried Tomato Egg Muffins
Spinach, Feta, and Sun-Dried Tomato Egg Muffins baked until fluffy and golden with creamy feta and savory sun-dried tomatoes. A healthy, protein-packed breakfast perfect for meal prep and busy mornings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian
Ingredients
6 large eggs
1 cup fresh spinach, chopped
½ cup crumbled feta cheese
½ cup sun-dried tomatoes, chopped (oil-packed recommended)
¼ cup whole milk (or non-dairy substitute)
½ tsp salt (adjust to taste)
¼ tsp black pepper (adjust to taste)
1 tsp baking powder
Instructions
Preheat oven to 375°F (190°C). Grease a muffin tin with non-stick cooking spray.
In a large bowl, whisk the eggs until light and slightly frothy. Add milk, salt, and pepper, and mix well.
Fold in chopped spinach, crumbled feta, sun-dried tomatoes, and baking powder until just combined.
Evenly pour the mixture into the prepared muffin tin, filling each cup about ¾ full.
Bake for 20–25 minutes, or until the tops are golden and the centers are set.
Let cool for a few minutes before removing from the tin. Serve warm.
Notes
Use silicone muffin liners for easy removal.
For extra flavor, add a pinch of oregano or red pepper flakes.
Store in the refrigerator for up to 4 days. Reheat in the microwave for 20–30 seconds.
These egg muffins freeze well for up to 2 months.
