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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
