Spinach, Feta, and Sun-Dried Tomato Egg Muffins Recipe
These Spinach, Feta, and Sun-Dried Tomato Egg Muffins are a savory, protein-packed breakfast or snack option that combines fresh spinach, tangy feta, and flavorful sun-dried tomatoes baked into convenient, handheld muffins. They are quick to prepare, perfect for meal prep, and deliver a delicious Mediterranean-inspired taste in every bite.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 6 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Egg Mixture
- 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
Fillings
- 1 cup fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/2 cup sun-dried tomatoes, chopped (oil-packed recommended)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a muffin tin thoroughly with non-stick cooking spray to prevent sticking.
- Mix Eggs and Seasonings: In a large bowl, crack the eggs and whisk them until light and frothy. Add the milk, salt, and black pepper and mix well to combine the flavors evenly.
- Add Fillings: Gently fold in the chopped fresh spinach, crumbled feta cheese, chopped sun-dried tomatoes, and baking powder into the egg mixture until just combined, being careful not to overmix.
- Fill Muffin Cups: Pour the egg mixture evenly into the prepared muffin tin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the muffins are golden brown and set. The muffins should spring back lightly to the touch, and a pleasant aroma will fill the kitchen.
- Cool and Serve: Allow the muffins to cool slightly in the tin before carefully removing them. Serve warm for the best flavor and texture.
Notes
- You can substitute the whole milk with any non-dairy milk like almond or oat milk for a dairy-free version.
- Sun-dried tomatoes packed in oil provide a richer flavor; if using dry-packed, soak them in warm water to soften before chopping.
- These muffins can be refrigerated in an airtight container for up to 3 days and reheated in the microwave.
- For added flavor, sprinkle some freshly chopped herbs like parsley or oregano into the mix before baking.
Keywords: egg muffins, spinach muffins, feta cheese, sun-dried tomatoes, savory muffins, breakfast recipe, healthy snacks, Mediterranean breakfast
