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Spinach, Feta, and Sun-Dried Tomato Egg Muffins

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Spinach, Feta, and Sun-Dried Tomato Egg Muffins are a deliciously savory way to start your day. Bursting with vibrant spinach, tangy feta, and sweet sun-dried tomatoes, these muffins deliver a nutritious breakfast option that’s perfect for busy mornings or leisurely brunches. Easy to make and packed with flavor, they’re a delightful addition to any meal.

Ingredients

Scale
  • 6 large eggs
  • 1 cup fresh spinach, chopped
  • 1/2 cup crumbled feta cheese
  • 1/3 cup sun-dried tomatoes, chopped
  • 1 small onion, finely chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
  2. In a skillet over medium heat, add olive oil. Sauté the onion until translucent (about 5 minutes), then add spinach until wilted (about 2 minutes).
  3. In a bowl, whisk together the eggs, salt, and pepper until well combined.
  4. Fold in the sautéed veggies, feta cheese, and sun-dried tomatoes gently.
  5. Fill each muffin cup about three-quarters full with the mixture.
  6. Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.

Nutrition

Keywords: Replace spinach with kale or add bell peppers for extra crunch. Experiment with different cheeses like goat cheese or cheddar for varied flavors. Store leftovers in an airtight container in the fridge for up to four days.

Find it online: https://timeforkitchen.com/5-scrumptious-spinach-feta-and-sun-dried-tomato-egg-muffins/