Name: Spinach, Feta, and Sun-Dried Tomato Egg Muffins Recipe
Prep time: 10 min
Cook time: PT-489522H54M1S
Total time: PT-489522H54M1S
Cuisine: Mediterranean
Ingredients: 6 large eggs; 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; 1 cup fresh spinach, chopped; 1/2 cup crumbled feta cheese; 1/2 cup sun-dried tomatoes, chopped (oil-packed recommended)

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Introduction

These Spinach, Feta, and Sun-Dried Tomato Egg Muffins are a flavorful and convenient breakfast option. Packed with fresh ingredients, they bake up fluffy and full of savory goodness, perfect for busy mornings or meal prep.

Three small, round quiches sit on a white plate with a white marbled texture underneath. Each quiche has a golden-brown, slightly crispy crust forming the outer layer. Inside, the filling is a soft, yellow egg base dotted with dark green spinach leaves and bright red pieces of tomato. On top, there are small blobs of creamy white cheese, adding texture and contrast. The quiches look warm and freshly baked with slight browning on the edges, arranged close together on the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat your oven to 375°F (190°C). Grease a muffin tin with non-stick cooking spray.
Step 2: In a large bowl, crack and whisk the eggs until light and frothy. Add milk, salt, and pepper; mix well.
Step 3: Fold in chopped spinach, crumbled feta cheese, chopped sun-dried tomatoes, and baking powder until just combined.
Step 4: Pour the mixture evenly into the prepared muffin tin cups, filling each about three-quarters full.
Step 5: Place in the preheated oven and bake for 20-25 minutes until golden brown and set. Watch for a delightful aroma!
Step 6: Allow muffins to cool slightly before removing from the tin. Enjoy warm!

Tips & Variations

Use oil-packed sun-dried tomatoes for extra moisture and flavor; drain lightly before chopping.
Swap feta for goat cheese or shredded mozzarella for a different cheese flavor.
Add finely chopped onions or bell peppers for more texture and color.
To make these muffins dairy-free, substitute milk with almond or oat milk and omit cheese or use a vegan cheese alternative.

Storage

Store the egg muffins in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for about 30 seconds until warmed through. They also freeze well—wrap individually and freeze for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

A close-up view of three egg muffins placed on a white plate with a white marbled texture beneath. Each muffin has a golden brown crust as the base layer, topped with a smooth, yellow egg layer. On top of the egg layer, there are dollops of white cheese, dark green spinach leaves, and small pieces of bright red sun-dried tomatoes scattered evenly. The focus is on the front muffin while the other two muffins are slightly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and squeeze out excess moisture from the frozen spinach before adding it to avoid soggy muffins.

Can I prepare these muffins ahead of time for meal prep?

Absolutely! These egg muffins are great for meal prep. Bake them ahead, refrigerate or freeze, and reheat when ready to enjoy a quick, nutritious breakfast or snack.