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

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4.5 from 83 reviews

These Spinach, Feta, and Sun-Dried Tomato Egg Muffins are a savory, protein-packed breakfast or snack option. Featuring fluffy eggs combined with fresh spinach, tangy feta cheese, and flavorful sun-dried tomatoes, these muffins are baked to golden perfection and easy to prepare ahead of time.

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

Mix-ins

  • 1 cup fresh spinach, chopped
  • 1/2 cup crumbled feta cheese
  • 1/2 cup sun-dried tomatoes, chopped (oil-packed recommended)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin thoroughly with non-stick cooking spray to prevent sticking during baking.
  2. Prepare Egg Mixture: In a large bowl, crack the eggs and whisk them until they become light and frothy. Add the whole milk, salt, and black pepper, then mix well to combine all ingredients evenly.
  3. Add Mix-ins: Gently fold in the chopped fresh spinach, crumbled feta cheese, chopped sun-dried tomatoes, and baking powder until the mixture is just combined, taking care not to overmix.
  4. Fill Muffin Tin: Pour the egg mixture evenly into the prepared muffin tin cups, filling each about three-quarters full to allow room for rising.
  5. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes until the muffins are golden brown on top and set through the center. You should notice a delightful aroma as they cook.
  6. Cool and Serve: Remove from the oven and allow the egg muffins to cool slightly before gently removing them from the tin. Serve warm and enjoy!

Notes

  • Use oil-packed sun-dried tomatoes for best flavor and moisture.
  • You can substitute whole milk with non-dairy milk such as almond or oat milk if preferred.
  • Adding baking powder helps the muffins puff up slightly and become fluffy.
  • These muffins can be stored in the refrigerator for up to 4 days and reheated in the microwave.
  • Customize by adding other veggies like bell peppers or onions if desired.

Find it online: https://crispcharm.com/spinach-feta-and-sun-dried-tomato-egg-muffins-recipe/