Description
These Spinach, Feta, and Sun-Dried Tomato Egg Muffins are a delicious and nutritious breakfast option, combining fresh spinach, tangy feta, and flavorful sun-dried tomatoes in a light, fluffy egg base. Perfect for meal prepping, these muffins bake quickly and are easy to serve on the go or for a wholesome brunch.
Ingredients
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 Oven: Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with non-stick cooking spray to prevent the muffins from sticking.
- Prepare Egg Mixture: In a large bowl, crack and whisk the eggs until light and frothy. Add the whole milk, salt, and black pepper; whisk again until fully combined and smooth.
- Combine Fillings: Gently fold in the chopped fresh spinach, crumbled feta cheese, chopped sun-dried tomatoes, and baking powder. Mix just until all ingredients are evenly incorporated, taking care not to overmix.
- Fill Muffin Tin: Pour the egg mixture evenly into the prepared muffin tin cups. Fill each cup about three-quarters full to allow room for rising during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. The muffins should be golden brown on top and fully set in the center. You’ll know they’re done when a toothpick inserted into the middle comes out clean.
- Cool and Serve: Allow the egg muffins to cool slightly for a few minutes before carefully removing them from the tin. Serve warm for a delightful and satisfying meal.
Notes
- You can substitute the feta cheese with goat cheese or shredded cheddar for a different flavor profile.
- Oil-packed sun-dried tomatoes provide more moisture and richer flavor; drain slightly before chopping.
- These egg muffins can be stored in the refrigerator for up to 3 days or frozen for up to 1 month. Reheat before serving.
- For a dairy-free version, replace whole milk with almond or oat milk and omit the feta cheese or use a vegan cheese alternative.
- To make these muffins gluten-free, ensure your baking powder is labeled gluten-free.
