Name: Spinach, Feta, and Sun-Dried Tomato Egg Muffins Recipe
Prep time: 10 min
Cook time: PT-493439H38M44S
Total time: PT-493439H38M44S
Cuisine: Mediterranean
Ingredients: 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; 1 cup fresh spinach, chopped; 1/2 cup crumbled feta cheese; 1/2 cup sun-dried tomatoes, chopped (oil-packed recommended)

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Introduction

Start your day with these flavorful Spinach, Feta, and Sun-Dried Tomato Egg Muffins. They’re a perfect handheld breakfast or snack that’s packed with protein and vibrant Mediterranean flavors. Easy to make and great for meal prep, these muffins will keep you energized all morning.

The image shows three small egg muffins on a white plate placed on a white marbled surface. Each muffin has a golden-brown crust forming the outer layer. Inside, the first layer is a yellow cooked egg base, topped with pieces of dark green spinach leaves and red cherry tomato halves scattered evenly. There are also dollops of white cheese placed on top, adding texture and contrast. The muffins have a slightly crispy edge and a soft, moist center. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat your oven to 375°F (190°C). Grease a muffin tin with non-stick cooking spray.
Step 2: In a large bowl, crack and whisk the eggs until light and frothy. Add milk, salt, and pepper; mix well.
Step 3: Fold in chopped spinach, crumbled feta cheese, chopped sun-dried tomatoes, and baking powder until just combined.
Step 4: Pour the mixture evenly into the prepared muffin tin cups, filling each about three-quarters full.
Step 5: Place in the preheated oven and bake for 20-25 minutes until golden brown and set. Watch for a delightful aroma!
Step 6: Allow muffins to cool slightly before removing from the tin. Enjoy warm!

Tips & Variations

For a dairy-free version, substitute feta with a plant-based cheese and use non-dairy milk.
Add chopped fresh herbs like dill or parsley for extra flavor.
If you prefer less salt, reduce or omit the added salt since feta is already salty.
Use dry-packed sun-dried tomatoes rehydrated in warm water if oil-packed are not available.

Storage

Store leftover egg muffins in an airtight container in the refrigerator for up to 4 days. To reheat, microwave for about 30-45 seconds until warm. You can also freeze them individually wrapped and thaw overnight in the fridge before reheating.

How to Serve

Three small egg muffins sit on a white plate over a white marbled surface. Each muffin has a thick, golden-brown crust forming the outer layer with a slightly crispy texture. Inside, the bright yellow cooked egg fills the base. On top, there are several green spinach leaves, soft white cheese dollops, and pieces of red sun-dried tomatoes scattered evenly, adding color and texture contrast. The muffins are evenly baked and have a slightly shiny surface. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins ahead of time?

Yes, these egg muffins are perfect for meal prep. Make them in advance and store in the fridge or freezer, then reheat when ready to enjoy.

Can I use frozen spinach instead of fresh?

You can use frozen spinach, but be sure to thaw and squeeze out any excess moisture before adding it to the egg mixture to avoid watery muffins.