Savory Spinach, Feta & Sun-Dried Tomato Egg Muffins Recipe

Introduction

These savory spinach, feta, and sun-dried tomato egg muffins are a delicious and healthy breakfast option. Packed with fresh ingredients and easy to make, they’re perfect for meal prep or a quick morning meal. Enjoy them warm or on the go!

Ingredients

• 10 large eggs
• ¼ cup milk (dairy or plant-based)
• 1 cup fresh spinach, chopped and squeezed dry
• ½ cup crumbled feta cheese
• ½ cup sun-dried tomatoes, diced (oil-packed preferred)
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp dried oregano or basil (optional)
• Olive oil or cooking spray for greasing

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease a muffin tin with olive oil or cooking spray, or line with parchment or silicone cups.
2. Step 2: In a large bowl, whisk together the eggs, milk, salt, pepper, and dried herbs if using.
3. Step 3: Fold in the chopped spinach, crumbled feta, and diced sun-dried tomatoes until evenly combined.
4. Step 4: Pour the egg mixture into the muffin tin, filling each cup about three-quarters full.
5. Step 5: Bake for 20 to 25 minutes, until the muffins are golden and set. A toothpick inserted in the center should come out clean.
6. Step 6: Let the muffins cool slightly before removing from the tin. Serve warm or store for later use.

Tips & Variations

• Use chopped kale or Swiss chard instead of spinach for a different leafy green flavor.
• Add a pinch of red pepper flakes for a bit of heat.
• Substitute goat cheese for feta for a creamier texture.
• Sun-dried tomatoes packed in water can be used but drain well to avoid extra moisture.
• For vegan variation, use a chickpea flour batter instead of eggs and use plant-based cheese.

Storage

Store the egg muffins in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in the microwave for 20–30 seconds or until heated through. They also freeze well—wrap individually and thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins ahead of time?

Yes, these egg muffins are great for meal prep. Make them ahead and store in the fridge for up to 4 days or freeze for longer storage.

Can I use fresh tomatoes instead of sun-dried tomatoes?

Fresh tomatoes have higher moisture content, which may make the muffins soggy. It’s best to use sun-dried tomatoes or drain fresh tomatoes thoroughly before adding to the mixture.

Savory Spinach, Feta & Sun-Dried Tomato Egg Muffins Recipe

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★★★★★

4.7 from 94 reviews

• Author: Harper
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

These savory spinach, feta, and sun-dried tomato egg muffins make a delicious and healthy breakfast option. Packed with fresh spinach, tangy feta cheese, and flavorful sun-dried tomatoes, these muffins are easy to prepare and perfect for meal prep or a quick grab-and-go meal.

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Ingredients

Scale 1x2x3x

Egg Mixture

• 10 large eggs
• ¼ cup milk (dairy or plant-based)
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp dried oregano or basil (optional)

Mix-Ins

• 1 cup fresh spinach, chopped & squeezed dry
• ½ cup crumbled feta cheese
• ½ cup sun-dried tomatoes, diced (oil-packed preferred)

Other

• Olive oil or cooking spray for greasing muffin tin

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Instructions

1. Preheat Oven: Set your oven to 350°F (175°C). Prepare your muffin tin by greasing with olive oil or spraying with cooking spray, or line with parchment or silicone baking cups to prevent sticking.
2. Whisk Eggs: In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and optional dried herbs until the mixture is smooth and well combined.
3. Add Mix-Ins: Gently fold in the chopped and squeezed-dry spinach, crumbled feta cheese, and diced sun-dried tomatoes so they are evenly distributed throughout the egg mixture.
4. Fill Muffin Cups: Pour the egg mixture into the prepared muffin tin, filling each cup about three-quarters full to allow room for the muffins to rise as they bake.
5. Bake: Place the muffin tin in the oven and bake for 20 to 25 minutes, or until the muffins are golden on top and fully set. To check doneness, insert a toothpick into a muffin — it should come out clean.
6. Cool & Serve: Allow the muffins to cool slightly in the tin before removing. Serve warm for breakfast or store in an airtight container for up to several days as a quick, nutritious snack or meal.

Notes

• Use oil-packed sun-dried tomatoes for richer flavor and moisture; if using dry-packed, rehydrate in warm water beforehand.
• Milk choice can be dairy or any plant-based alternative like almond or oat milk.
• These muffins can be refrigerated for up to 4 days or frozen for up to 1 month; reheat before serving.
• Optional herbs like oregano or basil add a fragrant touch but can be omitted if unavailable.
• Ensure spinach is well squeezed to prevent excess moisture from making muffins soggy.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: Mediterranean

Keywords: spinach egg muffins, feta cheese breakfast, sun-dried tomato muffins, healthy breakfast muffin, savory egg muffins