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Spinach, Feta, and Sun-Dried Tomato Egg Muffins

A simple, savory muffin filled with spinach, feta, and sun-dried tomatoes, perfect for busy mornings or as a portable snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: Mediterranean
Calories: 120
Ingredients Method Notes

Ingredients
  

Egg Muffins Ingredients
  • 6 large large eggs
  • 1 cup fresh spinach, chopped Pre-chopped spinach can save time.
  • 1/2 cup crumbled feta cheese Salty and tangy cheese providing flavor.
  • 1/2 cup sun-dried tomatoes, chopped Oil-packed recommended for flavor.
  • 1/4 cup whole milk Non-dairy substitute can be used.
  • 1/2 tsp salt Adjust to taste.
  • 1/4 tsp black pepper Adjust to taste.
  • 1 tsp baking powder Helps muffins rise.

Method
 

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

Notes

Ensure proper preheating of the oven. Don't skip greasing the tin to prevent sticking. Avoid overmixing the egg mixture to maintain a light texture.