Spinach, Feta, and Sun-Dried Tomato Egg Muffins
Delightful and healthy egg muffins packed with spinach, feta, and sun-dried tomatoes, perfect for breakfast or snacks.
Ingredients
Main Ingredients
- 6 large large eggs
- 1 cup fresh spinach, chopped Use fresh for best results.
- 1/2 cup crumbled feta cheese Can be substituted with goat cheese.
- 1/2 cup sun-dried tomatoes, chopped (oil-packed recommended) Ensure well-drained if oil-packed.
- 1/4 cup whole milk Non-dairy substitutes work as well.
- 1/2 tsp salt Adjust to taste.
- 1/4 tsp black pepper Adjust to taste.
- 1 tsp baking powder
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a muffin tin with non-stick cooking spray.
- In a large bowl, crack and whisk the eggs until light and frothy.
- Add milk, salt, and pepper; mix well.
Mixing
- Fold in chopped spinach, crumbled feta cheese, chopped sun-dried tomatoes, and baking powder until just combined.
Baking
- Pour the mixture evenly into the prepared muffin tin cups, filling each about three-quarters full.
- Place in the preheated oven and bake for 20-25 minutes until golden brown and set.
- Allow muffins to cool slightly before removing from the tin. Enjoy warm!
Notes
These muffins can be stored in the refrigerator for up to one week. They can also be frozen; reheat in the microwave or oven from frozen.