Spinach, feta, and sun-dried tomato egg muffin cups are a convenient and nutritious breakfast option. These protein-packed muffins are easy to make and perfect for meal prepping. They combine the savory flavors of sun-dried tomatoes, fresh spinach, and creamy feta cheese, seasoned with Italian herbs. Follow these simple steps to prepare these delicious egg muffin cups.
Ingredients
- 4 eggs
- 3/4 cup egg whites
- 1/2 cup sun-dried tomatoes, drained of excess oil and finely chopped
- 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.
- Prepare the Ingredients:
- Drain and chop the sun-dried tomatoes.
- Chop the fresh spinach.
- Crumble the feta cheese.
- Mix the Eggs:
- In a large mixing bowl, whisk together the 4 eggs and 3/4 cup egg whites until well combined.
- Next, incorporate the Italian seasoning, along with salt and pepper to suit your taste preferences. Stir the mixture thoroughly to ensure that all the ingredients are evenly coated with the seasonings, allowing the flavors to meld together harmoniously.
- Combine the Vegetables and Cheese:
- Add the chopped sun-dried tomatoes, chopped spinach, and crumbled feta cheese to the egg mixture.
- Mix thoroughly to ensure that all the ingredients are well combined, distributing the flavors evenly throughout the dish.
- Fill the Muffin Tin:
- Pour the egg mixture evenly into the prepared muffin tin, filling each cup about three-quarters full.
- Bake the Egg Muffin Cups:
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are set and lightly golden on top.
- Cool and Serve:
- Once baked, remove the muffin tin from the oven and let the egg muffin cups cool in the tin for a few minutes. Use a butter knife to loosen the edges of each muffin cup, then carefully remove them from the tin.
- Serve warm or at room temperature. These egg muffin cups can be stored in the refrigerator for up to a week and are perfect for a quick, grab-and-go breakfast.
Conclusion
Spinach, feta, and sun-dried tomato egg muffin cups are a delicious and healthy breakfast option that’s easy to make and perfect for meal prep. With their savory flavors and protein-packed ingredients, these muffins will keep you satisfied and energized throughout the morning. Enjoy these versatile and tasty egg muffin cups as a convenient breakfast or snack. Bon appétit!