Description
Start your mornings right with these Egg Muffin Cups with Spinach, Feta, and Sun-Dried Tomatoes! Packed with protein, fresh veggies, and Mediterranean flavors, they’re perfect for meal prep or a quick grab-and-go breakfast.
Ingredients
Scale
- 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
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with cooking spray to ensure easy removal.
- Prepare the Egg Mixture: In a medium bowl, whisk together the eggs and egg whites until fully combined. Add salt, pepper, and Italian seasoning to the mixture.
- Add the Vegetables and Cheese: Stir in the chopped spinach, diced sun-dried tomatoes, and crumbled feta cheese. Mix well to ensure even distribution.
- Fill the Muffin Tin: Pour the egg mixture evenly into the prepared muffin tin, filling each cup about ¾ full.
- Bake: Place the muffin tin in the oven and bake for 20–25 minutes, or until the egg muffins are set and slightly golden on top.
- Cool and Serve: Let the muffins cool for a few minutes before carefully removing them from the tin. Serve warm, or store them for later use.
Notes
- Make Ahead: These muffins are perfect for meal prep. Store them in an airtight container in the refrigerator for up to 4 days or freeze for up to 1 month.
- Reheating Instructions: Microwave refrigerated muffins for 20–30 seconds or bake at 350°F (175°C) for 5–7 minutes.
- Customizable Options: Swap spinach for kale, add diced bell peppers, or use your favorite cheese for variety.
- Portion Control: These muffins are great for portioning a healthy breakfast with just the right amount of protein and vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Mediterranean