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
Scale
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.
