If you’re on the hunt for a breakfast that is as vibrant as it is delicious, the Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups Recipe is an absolute must-try. This Mediterranean-inspired dish brings together the earthy freshness of spinach, the salty creaminess of feta, and the rich, tangy bite of sun-dried tomatoes, all nestled inside fluffy, perfectly baked egg cups. These little bites are not only bursting with flavor but are also incredibly convenient for busy mornings or meal prepping for the week ahead. Trust me, once you try this recipe, these egg muffin cups will become your breakfast game-changer.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential, each playing a key role in crafting the perfect balance of taste, texture, and color for your egg muffin cups. From leafy greens to creamy cheese and sun-dried tomatoes, every component shines through beautifully.
- 8 large eggs: The fluffy, protein-packed base that holds everything together.
- 1/4 cup milk (dairy or non-dairy): Adds moisture and smoothness to the egg mixture for tender cups.
- 1 cup fresh spinach (chopped): Brings a fresh, vibrant green color and a mild, pleasant earthiness.
- 1/3 cup sun-dried tomatoes (chopped): Provides a chewy texture and tangy sweetness that beautifully complements the spinach.
- 1/2 cup crumbled feta cheese: Offers a salty, creamy punch that makes these egg cups truly irresistible.
- 1/4 teaspoon garlic powder: Adds a subtle savory depth without overpowering the other flavors.
- 1/4 teaspoon salt: Enhances all the natural flavors.
- 1/8 teaspoon black pepper: Brings just the right amount of gentle heat.
- Olive oil or nonstick spray: Essential for greasing the muffin tin to ensure easy removal.
How to Make Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups Recipe
Step 1: Prepare Your Muffin Tin and Oven
Start by preheating your oven to 350°F (175°C), a temperature that ensures your egg cups bake evenly and become nice and golden. Lightly grease a 12-cup muffin tin with olive oil or nonstick spray — this step is crucial to prevent sticking and keep your muffins perfectly intact when you remove them.
Step 2: Whisk the Egg Mixture
In a large mixing bowl, whisk together 8 large eggs and 1/4 cup of milk until the mixture is smooth and slightly frothy. This will create an airy, tender texture that gives the egg cups a delightful fluffiness once baked.
Step 3: Add Flavorful Ingredients
Fold in the chopped fresh spinach, sun-dried tomatoes, crumbled feta cheese, garlic powder, salt, and black pepper. Stir gently but thoroughly to distribute all those wonderful flavors evenly throughout the egg base. This combination turns the egg cups from ordinary to simply spectacular.
Step 4: Fill the Muffin Cups
Pour the egg mixture evenly into the prepared muffin tins, filling each cup about three-quarters full to leave room for rising. This ensures that your egg muffin cups bake perfectly without spilling over the edges.
Step 5: Bake and Cool
Bake for 18 to 22 minutes until the egg cups are set in the center and lightly golden on top. Once done, allow them to cool for a few minutes before removing from the pan. This cooling step helps the muffins firm up and makes them easier to pop out without breaking.
How to Serve Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups Recipe
Garnishes
To elevate these egg muffin cups even further, sprinkle some fresh chopped herbs like parsley or basil on top just before serving. A light drizzle of extra virgin olive oil or a dusting of smoked paprika can also add an inviting aroma and extra layer of flavor that your guests will love.
Side Dishes
Pair your egg muffin cups with a fresh side salad or some roasted potatoes for a hearty meal any time of the day. They also go beautifully alongside some lightly toasted bread or avocado slices for added creaminess and texture contrast.
Creative Ways to Present
For a fun brunch spread, arrange these egg muffin cups on a platter with colorful roasted vegetables or fruit. You can also serve them in small ramekins with a dollop of Greek yogurt or tzatziki on the side, embracing the Mediterranean spirit this recipe so lovingly captures.
Make Ahead and Storage
Storing Leftovers
Leftover egg muffin cups store wonderfully in an airtight container in the refrigerator for up to five days. This makes them perfect for a quick grab-and-go breakfast or snack during busy mornings.
Freezing
If you want to keep these delicious morsels for longer, freeze them in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container. They can last up to two months without losing their fantastic flavor or texture.
Reheating
To reheat, simply microwave a muffin cup for 30 to 60 seconds until warmed through. You can also warm them gently in the oven at 325°F (160°C) for about 10 minutes if you want to avoid the microwave texture.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just make sure to thaw and squeeze out any excess moisture from frozen spinach before adding it to the egg mixture, so your muffin cups don’t get soggy.
Are these egg muffin cups gluten-free?
Yes! This recipe is naturally gluten-free, making it a great option for those with gluten sensitivities or anyone looking to enjoy a grain-free breakfast.
Can I add other vegetables to the egg cups?
Definitely. Diced bell peppers, onions, or mushrooms would be excellent additions. Just sauté them lightly beforehand to reduce moisture and enhance their flavor.
How can I make these egg muffin cups vegan?
While this recipe relies on eggs and feta cheese, you could experiment using tofu or chickpea flour as an egg substitute and a vegan cheese alternative, but results will vary compared to the original.
What is the best way to prevent the muffin cups from sticking?
Greasing the muffin tin thoroughly with olive oil or nonstick spray is key. You could also use silicone muffin liners for easier removal without any sticking at all.
Final Thoughts
This Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups Recipe is such a fantastic way to brighten your mornings with wholesome ingredients and vibrant flavors. Once you make these little flavor-packed bites, they’ll quickly become a kitchen favorite for breakfasts, snacks, or even light lunches. So, grab your muffin tin and get ready to whip up a batch of these beauties—you’ll be so glad you did!
Print
Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffin cups
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian, Gluten Free
Description
Delicious and healthy Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups that are perfect for a quick breakfast or meal prep. These savory muffin-style eggs combine fresh spinach, tangy feta, and flavorful sun-dried tomatoes baked to golden perfection. Gluten-free and vegetarian-friendly, they can be made ahead and enjoyed warm or at room temperature.
Ingredients
Egg Mixture
- 8 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1 cup fresh spinach, chopped
- 1/3 cup sun-dried tomatoes, chopped
- 1/2 cup crumbled feta cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Greasing
- Olive oil or nonstick spray
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with olive oil or nonstick spray to prevent sticking.
- Mix Egg Base: In a large bowl, whisk together the 8 large eggs and 1/4 cup milk until the mixture is smooth and well combined.
- Add Vegetables and Cheese: Stir in the chopped fresh spinach, chopped sun-dried tomatoes, crumbled feta cheese, garlic powder, salt, and black pepper until evenly distributed throughout the egg mixture.
- Fill Muffin Cups: Pour the egg mixture evenly into the prepared muffin cups, filling each one about three-quarters full to allow room for the eggs to puff as they bake.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until the egg cups are fully set in the center and lightly golden on top.
- Cool and Serve: Remove the muffin tin from the oven and allow the egg cups to cool for a few minutes before carefully removing them. Serve warm or at room temperature.
Notes
- These egg muffin cups can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.
- Reheat individual muffin cups in the microwave for a convenient, quick breakfast.
- For extra flavor and nutrition, add diced onions or bell peppers to the egg mixture before baking.
