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Spinach, Feta, and Sun-Dried Tomato Egg Muffins

Savory Spinach, Feta, and Sun-Dried Tomato Egg Muffins Bliss

Delicious and nutritious Spinach, Feta, and Sun-Dried Tomato Egg Muffins, perfect for a wholesome breakfast or a quick snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Course Breakfast
Cuisine Mediterranean
Servings 12 muffins
Calories 150 kcal

Equipment

  • Muffin tin
  • mixing bowl
  • Whisk
  • ladle

Ingredients
  

For the Muffin Base

  • 6 large Eggs
  • 1/2 cup Milk almond milk for dairy-free
  • 1 tablespoon Baking Powder essential for fluffiness

For the Flavor

  • 2 cups Fresh Spinach squeezed dry; kale is a substitute
  • 1 cup Feta Cheese crumbled; goat cheese or cheddar also works
  • 1/2 cup Sun-Dried Tomatoes chopped; or use fresh tomatoes

For Seasoning

  • 1 teaspoon Salt adjust to taste
  • 1 teaspoon Pepper adjust to taste

Instructions
 

Step‑by‑Step Instructions

  • Preheat your oven to 375°F (190°C) and prepare a muffin tin with nonstick spray.
  • Whisk the eggs in a mixing bowl until frothy, then add milk, salt, and pepper.
  • Gently fold in spinach, feta, sun-dried tomatoes, and baking powder.
  • Pour the mixture into muffin cups until ¾ full.
  • Bake for 20-25 minutes until puffed and golden brown.
  • Let cool for 5 minutes before removing from tin.

Notes

Drain spinach well and ensure muffins are cool before sealing to prevent sogginess.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 10gProtein: 7gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 1500IUVitamin C: 20mgCalcium: 200mgIron: 1.5mg
Keyword Egg Muffins, Feta, Healthy Snack, Meal Prep, Spinach, Sun-Dried Tomato
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