Description
Spinach, Feta, and Sun-Dried Tomato Egg Muffins pack Mediterranean flavors into protein-rich portable breakfast that’s perfect for busy mornings. These savory muffins combine fluffy eggs, nutrient-dense spinach, tangy feta cheese, and sweet sun-dried tomatoes for meal prep magic.
Ingredients
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- 8 large eggs
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- ¼ cup milk
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- 2 cups fresh spinach, chopped
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- ½ cup crumbled feta cheese
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- â…“ cup sun-dried tomatoes, chopped
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- ¼ cup diced onion
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- ½ tsp garlic powder
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- ½ tsp dried oregano
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- Salt and pepper to taste
Instructions
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Preheat oven to 350°F and generously grease 12-cup muffin tin with cooking spray. Make sure to get sides and bottom of each cup well-coated to prevent sticking and ensure easy removal after baking.
Whisk together eggs and milk in large bowl until smooth and well combined. The milk creates lighter, fluffier texture while helping bind all ingredients together beautifully as they bake.
Add chopped spinach, crumbled feta, sun-dried tomatoes, diced onion, garlic powder, and oregano to egg mixture. Season with salt and pepper, then stir gently to distribute ingredients evenly throughout mixture without overmixing.
Pour egg mixture evenly into prepared muffin cups, filling each about three-quarters full. This allows room for muffins to puff up slightly as they bake without overflowing the cups.
Bake for 20-25 minutes until eggs are set in center and tops are lightly golden. Muffins are done when center no longer jiggles and knife inserted comes out clean with no liquid egg.
Let muffins cool in pan for 5 minutes before removing with butter knife or offset spatula. This cooling time helps them set up and makes removal much easier without falling apart.
Notes
Pat spinach very dry with paper towels to prevent watery muffins.
Oil-packed sun-dried tomatoes add more flavor than dry-packed varieties. Feta cheese provides salty tang – reduce added salt if using salty feta. Store in airtight container refrigerated for up to 5 days for easy meal prep.
Freeze individual muffins wrapped well for up to 3 months.
Reheat from frozen. Add cooked crumbled sausage or bacon for extra protein and heartiness.
Try goat cheese, mozzarella, or cheddar instead of feta for different flavors. Reheat in microwave for 30-45 seconds or in 350°F oven for 8-10 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 muffin
- Calories: 75
- Sugar: 1g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 140mg