Spinach Feta Sun-Dried Tomato Egg Muffins are my go-to breakfast when I need something healthy, delicious, and ready to grab on busy mornings. I started making these for meal prep Sundays and they’ve become a kitchen staple.
There’s something wonderful about having a homemade breakfast ready in the fridge that actually tastes good and keeps you satisfied until lunch. Growing up, Betty always said breakfast was the most important meal, but she also understood that mornings can be hectic. These colorful egg muffins remind me of those farmhouse breakfasts where fresh eggs were the star, but with a modern Mediterranean twist that brings bright flavors to your morning. The vibrant green spinach, creamy feta, and tangy sun-dried tomatoes create something that looks as beautiful as it tastes. Time to get our hands floury.
What Makes This Egg Muffin Recipe So Special
These protein-packed egg muffins combine convenience with nutrition in a way that makes healthy eating actually enjoyable. I’ve been making these Spinach Feta Sun-Dried Tomato Egg Muffins for years, and they never fail to please everyone from picky kids to health-conscious adults.
- Ready in just 35 minutes from start to finish
- Each muffin contains 9 grams of protein for lasting energy
- Perfect for meal prep – make once, eat all week
- Naturally gluten-free without any special substitutions
- Visually stunning with vibrant colors
- Customizable with your favorite vegetables and cheeses
What Goes Into This Recipe
Large Eggs: Form the base of these muffins. I always use large eggs for consistent results, and they provide excellent protein to keep you satisfied through busy mornings with these Spinach Feta Sun-Dried Tomato Egg Muffins.
Fresh Spinach: Choose fresh rather than frozen for better texture. In my kitchen, I prefer chopping the spinach finely and squeezing out excess moisture so the muffins don’t become watery.
Crumbled Feta Cheese: This tangy, creamy cheese adds Mediterranean flavor and creates pockets of richness throughout. Feta’s saltiness means you can use less added salt.
Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes work best here. They’re more tender and flavorful than the dried variety, adding tangy sweetness that complements the feta beautifully.
Whole Milk: Creates fluffy, tender muffins. You can substitute with non-dairy milk like almond or oat milk if needed without compromising the texture of your Spinach Feta Sun-Dried Tomato Egg Muffins.
Baking Powder: This secret ingredient makes the muffins extra light and fluffy. Just 1 teaspoon creates a wonderful texture that sets these apart from dense egg bakes.
How to Make Spinach Feta Sun-Dried Tomato Egg Muffins
Step 1. Betty always starts by preheating the oven to 375°F and greasing the muffin tin thoroughly. I’ve found that non-stick spray works best, but you can also use butter or oil to coat each cup completely.
Step 2. Through trial and error, I learned to whisk the eggs until light and frothy. This incorporates air and creates a fluffier texture in your finished Spinach Feta Sun-Dried Tomato Egg Muffins.
Step 3. The key I discovered is adding the milk, salt, and pepper to the eggs and mixing well before adding other ingredients. This ensures even seasoning throughout.
Step 4. After years of making this, I know to squeeze the chopped spinach in a clean kitchen towel to remove excess moisture. My family prefers when I take this extra step because it prevents soggy muffins.
Step 5. I’ve learned that folding in the spinach, feta, sun-dried tomatoes, and baking powder gently keeps the mixture light. Don’t overmix or the muffins will become dense rather than fluffy.
Step 6. Betty’s tip: Fill each muffin cup about three-quarters full. This allows room for the muffins to rise and puff up beautifully without overflowing.
Step 7. The best approach I’ve tested is baking for 20-25 minutes until the tops are golden brown and set. Let them cool slightly in the pan before removing – this makes them easier to handle and prevents breaking.
Keeping This Recipe Fresh
I typically store these Spinach Feta Sun-Dried Tomato Egg Muffins in an airtight container in the refrigerator for up to 5 days. They stay remarkably fresh and actually taste even better on day two after the flavors have melded together.
Betty’s freezing method works perfectly for these. Wrap each cooled muffin individually in plastic wrap or foil, then store them all in a freezer-safe bag for up to 3 months. This way you can grab just one or two at a time.
For the best texture, I reheat refrigerated muffins in the microwave for 30 seconds or until heated through. From frozen, microwave for 60-90 seconds. You can also warm them in the oven at 350°F for about 10 minutes if you prefer.
Perfect Partners for Egg Muffins
- Fresh Fruit Salad: A colorful mix of seasonal fruits adds natural sweetness and vitamins alongside these savory muffins.
- Overnight Oats: Round out your breakfast with some whole grains for lasting energy throughout your morning.
- Greek Yogurt: The creamy tanginess of Greek yogurt complements the Mediterranean flavors in these Spinach Feta Sun-Dried Tomato Egg Muffins perfectly.
- Breakfast Potatoes: Crispy roasted potatoes turn these muffins into a heartier brunch spread.
- Sliced Avocado: Add healthy fats and creamy texture by serving these muffins with fresh avocado slices.
- Breakfast Casserole: Pair with other make-ahead breakfast items for an impressive brunch buffet.
FAQs
I recommend thawing frozen spinach completely and squeezing out all the moisture. Fresh spinach provides better texture, but frozen works when you need convenience.
To prevent this issue, avoid overcooking and don’t overmix the batter. Bake just until set and remove from the oven promptly when they’re golden brown.
Many home cooks find success with omitting the feta and using non-dairy milk. Add extra vegetables or nutritional yeast for flavor to replace the cheese.
Spinach, Feta, and Sun-Dried Tomato Egg Muffins
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Grease muffin tin thoroughly with non-stick cooking spray.
- In a large bowl, crack and whisk eggs until light and frothy.
- Add milk, salt, and pepper to the eggs and mix well.
- 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.
- Pour mixture evenly into prepared muffin tin cups, filling each about three-quarters full.
- Bake for 20-25 minutes until golden brown and set in the center.
- Allow muffins to cool slightly before removing from tin. Serve warm or store for later.
