Spinach, Feta, and Sun-Dried Tomato Egg Muffins
Spinach, Feta, and Sun-Dried Tomato Egg Muffins are a delightful way to kickstart your day. These savory muffins combine fluffy eggs with fresh spinach, tangy feta cheese, and flavorful sun-dried tomatoes, making them perfect for breakfast or a quick snack. Easy to prepare and packed with nutrients, they can be customized to suit your taste. Bake a batch over the weekend and enjoy these colorful treats throughout the week!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/3 cup sun-dried tomatoes, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp olive oil
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a muffin tin.
- In a large bowl, whisk together eggs, salt, and pepper until well blended.
- Fold in chopped spinach, feta cheese, and sun-dried tomatoes.
- Pour the mixture into muffin cups until three-quarters full.
- Bake for 20-25 minutes until golden brown and puffed.
- Allow to cool slightly before serving warm or at room temperature.
Nutrition
- Serving Size: 1 muffin
- Calories: 95
- Sugar: 1g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 145mg
Keywords: Customize by adding bell peppers or swapping spinach for kale. Store leftovers in an airtight container in the fridge for up to four days or freeze individually.