Spinach, Feta, and Sun-Dried Tomato Egg Muffins
Spinach, feta, and sun-dried tomato egg muffins are a delicious and nutritious way to kickstart your day. These fluffy, savory muffins blend vibrant spinach, creamy feta, and sweet sun-dried tomatoes into a satisfying bite-sized treat. Perfect for breakfast or as a quick snack, they can be made in advance and stored in the fridge for easy grab-and-go meals. With their delightful flavors and appealing colors, these muffins are sure to impress family and friends alike!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 2 cups fresh spinach (chopped)
- 1 cup crumbled feta cheese
- ½ cup sun-dried tomatoes (finely chopped)
- 6 large eggs
- ¼ cup whole milk
- Salt and pepper (to taste)
Instructions
- Preheat oven to 350°F (175°C) and prepare a muffin tin with nonstick spray.
- In a large bowl, whisk together eggs and milk until smooth. Season with salt and pepper.
- Gently fold in chopped spinach, feta cheese, and sun-dried tomatoes.
- Pour the mixture into muffin cups until three-quarters full.
- Bake for 20-25 minutes or until tops are set and lightly golden brown.
- Let cool slightly before serving or storing.
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 130
- Sugar: 2g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 185mg
Keywords: Customize by adding diced bell peppers or swapping out feta for goat cheese. Store in an airtight container in the fridge for up to five days or freeze individually for longer storage.