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Spinach, Feta, and Sun-Dried Tomato Egg Muffins

Savory Spinach, Feta, and Sun-Dried Tomato Egg Muffins to Love

Delicious and nutritious spinach, feta, and sun-dried tomato egg muffins perfect for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 6 large Eggs Crack open and whisk until frothy.
  • 0.5 cup Milk Almond or oat milk works for dairy-free.
  • 1 cup Fresh Spinach Chopped and excess moisture removed.
  • 0.5 cup Feta Cheese Crumble before adding.
  • 0.5 cup Sun-Dried Tomatoes Finely chopped, oil-packed preferred.
  • 1 teaspoon Baking Powder Ensure freshness for optimal rise.
  • to taste Salt & Pepper Adjust according to preference.

Equipment

  • muffin tin
  • Mixing Bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a muffin tin with nonstick spray.
  2. In a bowl, whisk 6 large eggs until frothy, then mix in ½ cup milk along with a pinch of salt and pepper.
  3. Gently fold in 1 cup fresh spinach, ½ cup crumbled feta, and ½ cup sun-dried tomatoes. Add 1 teaspoon baking powder and mix carefully.
  4. Fill muffin cups about three-quarters full with the egg mixture.
  5. Bake for 20–25 minutes until golden brown and a toothpick comes out clean.
  6. Let cool for 5 minutes, then remove from the tin and serve warm.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 6gProtein: 8gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Great for meal prep! Store in an airtight container for up to 5 days or freeze for up to 3 months.

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