Spinach, Feta, and Sun-Dried Tomato Egg Muffins
Delicious and nutritious egg muffins featuring spinach, creamy feta, and sun-dried tomatoes, perfect for breakfast or as a snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup milk
- Salt and pepper to taste
- Cooking spray or oil for greasing muffin tin
Instructions
- Preheat your oven to 350°F (175°C).
- Grease the muffin tin with cooking spray or oil.
- Whisk together the eggs and milk until frothy, then season with salt and pepper.
- Stir in the chopped spinach, crumbled feta, and sun-dried tomatoes.
- Divide the mixture among the muffin cups, filling each about two-thirds full.
- Bake in the oven for 20-25 minutes until set and golden.
- Let cool for a few minutes before removing from the tin.
- Enjoy warm or store in the refrigerator for meal prep.
Notes
These muffins can be made ahead and stored in the refrigerator for up to a week. They can also be reheated easily.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 2g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 220mg
Keywords: egg muffins, spinach muffins, breakfast muffins, healthy breakfast, quick snacks