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Spinach, Feta, and Sun-Dried Tomato Egg Muffins

Spinach, Feta, and Sun-Dried Tomato Egg Muffins for Easy Mornings

A delicious recipe for Spinach, Feta, and Sun-Dried Tomato Egg Muffins perfect for nourishing breakfasts.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 125
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 6 pieces Eggs Use fresh eggs for fluffiness
  • 0.5 cups Milk Whole or low-fat
  • 2 cups Fresh Spinach Kale can be used as a substitute
  • 0.5 cups Feta Cheese Consider goat cheese or cheddar for variety
  • 0.5 cups Sun-Dried Tomatoes Fresh tomatoes can be used for a lighter taste
  • 1 teaspoon Baking Powder Check for freshness
  • to taste Salt Adjust according to taste
  • to taste Pepper Adjust according to taste

Equipment

  • Muffin tin
  • Mixing Bowl
  • Whisk
  • Ladle

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a muffin tin with nonstick spray.
  2. Whisk 6 fresh eggs in a bowl until frothy, then add 0.5 cups of milk, salt, and pepper.
  3. Fold in 2 cups of spinach, 0.5 cups of crumbled feta, and 0.5 cups of chopped sun-dried tomatoes.
  4. Pour the mixture into the muffin tin, filling each cup about three-quarters full.
  5. Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
  6. Allow to cool for 5 minutes before serving.

Nutrition

Serving: 1muffinCalories: 125kcalCarbohydrates: 6gProtein: 8gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 185mgSodium: 240mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 1200IUVitamin C: 6mgCalcium: 150mgIron: 1mg

Notes

These muffins are perfect for meal prep and can be stored in the fridge for 5 days or frozen for 3 months.

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