Description
Indulge in the delightful flavors of Spinach, Feta, and Sun-Dried Tomato Egg Muffins. These fluffy, savory muffins are perfect for breakfast, brunch, or a quick snack. Packed with vibrant greens and creamy feta, they deliver a burst of flavor in every bite. Easy to prepare and perfect for meal prep, these muffins will quickly become your go-to recipe for any occasion!
Ingredients
Scale
- 2 cups fresh baby spinach, chopped
- 1 cup crumbled feta cheese
- ½ cup sun-dried tomatoes, finely chopped
- 6 large eggs
- ½ cup whole milk (or almond milk for dairy-free)
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper (adjust to taste)
- 1 tsp baking powder
- Olive oil or nonstick spray (for greasing)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a muffin tin with olive oil or nonstick spray.
- In a large bowl, whisk together the eggs and milk until smooth.
- Gently fold in the chopped spinach, crumbled feta, and diced sun-dried tomatoes.
- Season with salt and pepper.
- Pour the mixture into the prepared muffin cups until about three-quarters full.
- Bake for 20-25 minutes or until golden brown and set.
- Let cool slightly before serving. Enjoy warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 130
- Sugar: 2g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 160mg