Spinach, Feta, and Sun-Dried Tomato Egg Muffins
There’s something truly delightful about the aroma of freshly baked muffins wafting through your kitchen. These Spinach, Feta, and Sun-Dried Tomato Egg Muffins are a perfect blend of savory flavors and wholesome ingredients that make for an ideal breakfast or snack at any time of the day. Each muffin is fluffy and bursting with the earthy taste of spinach, the creaminess of feta cheese, and the tangy sweetness of sun-dried tomatoes. Not only are they incredibly easy to prepare, but they also store well for busy mornings or can be enjoyed fresh from the oven. Whether you’re serving them at brunch or packing them for a quick meal on-the-go, these muffins are sure to impress everyone around you.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/2 cup sun-dried tomatoes, chopped (preferably oil-packed)
- 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
- Preheat your oven to 375°F (190°C) and grease a muffin tin.
- In a large bowl, whisk together the eggs until frothy. Add milk, salt, and pepper; mix until combined.
- Gently fold in the chopped spinach, crumbled feta, and chopped sun-dried tomatoes.
- Fill each muffin cup about three-quarters full with the mixture.
- Bake in the preheated oven for 20-25 minutes until golden brown and firm to touch.
- Allow to cool for five minutes before removing from tin.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 185mg