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Spinach, Feta, and Sun-Dried Tomato Egg Muffins

Fluffy, savory egg muffins packed with fresh spinach, creamy feta cheese, and tangy sun-dried tomatoes. Perfect for breakfast meal prep.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American, Mediterranean
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs
  • 1 cup fresh spinach chopped, excess moisture squeezed out
  • 1/2 cup feta cheese crumbled
  • 1/2 cup sun-dried tomatoes chopped, oil-packed recommended
  • 1/4 cup whole milk or non-dairy substitute
  • 1/2 teaspoon salt adjust to taste
  • 1/4 teaspoon black pepper adjust to taste
  • 1 teaspoon baking powder

Equipment

  • Muffin tin (12-cup)
  • Non-stick cooking spray
  • large bowl
  • whisk
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 375°F (190°C). Grease muffin tin thoroughly with non-stick cooking spray.
  2. In a large bowl, crack and whisk eggs until light and frothy.
  3. Add milk, salt, and pepper to the eggs and mix well.
  4. Fold in chopped spinach (with excess moisture squeezed out), crumbled feta cheese, chopped sun-dried tomatoes, and baking powder until just combined. Do not overmix.
  5. Pour mixture evenly into prepared muffin tin cups, filling each about three-quarters full.
  6. Bake for 20-25 minutes until golden brown and set in the center.
  7. Allow muffins to cool slightly before removing from tin. Serve warm or store for later.

Notes

Use fresh spinach for best texture. Squeeze excess moisture from spinach. Don't overmix to keep muffins fluffy. Use oil-packed sun-dried tomatoes. Fill cups three-quarters full. Allow to cool completely before storing.
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