Spinach, Feta, and Sun-Dried Tomato Egg Muffins Recipe

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Cozy Spinach, Feta, and Sun-Dried Tomato Egg Muffins Recipe, Made Simple

Nothing beats the warm, golden glow of freshly baked egg muffins on a lazy weekend morning. I love how these Spinach, Feta, and Sun-Dried Tomato Egg Muffins pack a punch of flavor while staying light and satisfying. They’re perfect for breakfast, brunch, or even a handy grab-and-go snack any time you need a protein boost.

You’ll find the combination of tender spinach, tangy feta, and rich sun-dried tomatoes creates a balanced taste experience that feels fancy but is incredibly straightforward to make. Best of all, the kitchen fills with a toasty, fragrant aroma that gets everyone’s stomach rumbling.

Whether you’re meal-prepping for busy weekday mornings or enjoying a casual weekend treat, this recipe will become a reassuring staple in your kitchen. Stick with me, and I’ll walk you through everything you need to know to nail it.

Ingredient Lowdown

• 6 large eggs: The protein-packed base; whisked until light for fluffy muffins.
• 1 cup fresh spinach (chopped): Adds vibrant color and mild earthiness; fresh rather than frozen keeps a better texture.
• 1/2 cup crumbled feta cheese: Salty and tangy with creamy pockets that melt beautifully.
• 1/2 cup sun-dried tomatoes (chopped): Oil-packed recommended for deeper flavor and subtle sweetness.
• 1/4 cup whole milk (or non-dairy substitute): Keeps the muffins moist and tender; dairy-free options work well too.
• 1/2 tsp salt: Enhances all the flavors but adjust depending on your cheese’s saltiness.
• 1/4 tsp black pepper: Adds just a hint of warmth; freshly cracked is best.
• 1 tsp baking powder: A little lift for lightness—don’t skip it.

Set Up for Success

Before you dive in, preheat your oven to 375°F (190°C) and lightly grease your muffin tin with non-stick spray. Having everything chopped, measured, and ready to go (mise en place) will make the process smooth and enjoyable rather than rushed.

Step-by-Step: Spinach, Feta, and Sun-Dried Tomato Egg Muffins Recipe

1. Preheat and prepare: Set your oven to 375°F (190°C) and grease your muffin tin well. This helps the muffins slip out easily and keeps their edges crisp and golden.
2. Whisk eggs and liquids: In a large bowl, crack the eggs and whisk until they’re frothy and slightly increased in volume. This aeration helps your muffins bounce up nicely. Stir in milk, salt, and pepper.
3. Fold in mix-ins: Gently fold in the chopped spinach, crumbled feta, and sun-dried tomatoes. The baking powder goes in last to keep the airiness intact during baking—don’t overmix!
4. Fill the muffin tin: Pour the mixture evenly into the cups, aiming for about three-quarters full. This gives them room to puff up without spilling over.
5. Bake to perfection: Slide the tin into the oven and bake for 20-25 minutes. You’ll know they’re done when they’re golden brown on top and set in the center. Watch closely after 20 minutes; ovens vary.

6. Cool and enjoy: After baking, give the muffins about 5 minutes to firm up in the tin before carefully removing them. I love these warm, as the buttery feta and comforting spinach flavors really shine.

Flavor Twists for Spinach, Feta, and Sun-Dried Tomato Egg Muffins Recipe

• Swap sun-dried tomatoes for roasted red peppers to mellow the sweetness.
• Add a pinch of smoked paprika or chili flakes for a subtle kick.
• Try fresh herbs like dill or basil to brighten flavors.
• Use Swiss or goat cheese in place of feta for a creamier texture.
• Incorporate cooked quinoa or cooked, diced potatoes for more heartiness.
• Add a handful of finely chopped mushrooms for a deep umami boost.

Storage & Make-Ahead Tips

• Store cooled egg muffins in an airtight container in the fridge for up to 4 days.
• Freeze individually wrapped muffins for up to 2 months — thaw overnight in the fridge before reheating.
• Reheat gently in the microwave or oven to preserve texture—avoid overheating which can toughen the eggs.
• Make the batter ahead and refrigerate overnight, then bake fresh the next morning for an ultra-easy breakfast.
• Double the batch and share with friends or freeze extras for busy mornings.

Spinach, Feta, and Sun-Dried Tomato Egg Muffins Recipe FAQs

• Can I use frozen spinach instead of fresh? Yes, but be sure to thaw completely and squeeze out excess moisture to avoid soggy muffins.
• Are dairy-free milk alternatives okay? Absolutely, unsweetened almond, oat, or soy milk all work well without changing the flavor much.
• How can I tell when the muffins are done? Look for a golden top that’s firm to the touch and a toothpick inserted in the center coming out clean.
• Can I add meat like bacon or sausage? You can! Precook and drain any meat to keep the muffins from becoming greasy.
• What if I don’t have sun-dried tomatoes? Use cherry tomatoes roasted briefly or diced red bell pepper as tasty alternatives.

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