These Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups are the perfect healthy and delicious grab-and-go breakfast option. Packed with protein and veggies, these muffin cups are a great way to start your day on the right foot. They’re easy to make, low in carbs, and full of Mediterranean-inspired flavors from the spinach, feta cheese, and sun-dried tomatoes. Whether you’re meal prepping or looking for a quick breakfast, these muffin cups are sure to satisfy.
Ingredients:
- 4 large eggs
- 3/4 cup egg whites
- ½ cup of sun-dried tomatoes, rinsed and diced
- 2 cups spinach, chopped
- 1/4 cup feta cheese, crumbled
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Cooking spray
Instructions:
- Prepare the Oven: Set your oven to 350°F (175°C). Lightly coat a muffin pan with cooking spray to ensure easy removal.
- Prepare the Egg Mixture: In a medium mixing bowl, whisk together the eggs and egg whites until fully combined. Season with salt, pepper, and Italian seasoning.
- Add the Vegetables and Cheese: Stir in the chopped spinach, sun-dried tomatoes, and crumbled feta cheese into the egg mixture.
- Fill the Muffin Tin: Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the eggs are fully set and slightly golden on top.
- Cool and Serve: Remove from the oven and allow the muffin cups to cool for a few minutes. Carefully remove them from the tin and serve warm, or let them cool completely for meal prepping and storing.
Conclusion:
These Egg Muffin Cups featuring spinach, feta, and sun-dried tomatoes offer a healthy and delicious option for a quick breakfast or snack. With straightforward ingredients and minimal preparation time, they’re ideal for hectic mornings. Prepare a batch in advance and savor them all week long!
Egg Muffin Cups with Spinach, Feta, and Sun-Dried Tomatoes
Ingredients
- 4 large eggs
- 3/4 cup egg whites
- ½ cup of sun-dried tomatoes rinsed and diced
- 2 cups spinach chopped
- 1/4 cup feta cheese crumbled
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Cooking spray
Instructions
- Prepare the Oven: Set your oven to 350°F (175°C). Lightly coat a muffin pan with cooking spray to ensure easy removal.
- Prepare the Egg Mixture: In a medium mixing bowl, whisk together the eggs and egg whites until fully combined. Season with salt, pepper, and Italian seasoning.
- Add the Vegetables and Cheese: Stir in the chopped spinach, sun-dried tomatoes, and crumbled feta cheese into the egg mixture.
- Fill the Muffin Tin: Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the eggs are fully set and slightly golden on top.
- Cool and Serve: Remove from the oven and allow the muffin cups to cool for a few minutes. Carefully remove them from the tin and serve warm, or let them cool completely for meal prepping and storing.