Spinach, Feta, and Sun-Dried Tomato Egg Muffins Delight
Delight in fluffy, savory egg muffins packed with fresh spinach, creamy feta, and tangy sun-dried tomatoes for an easy vegetarian brunch or breakfast to go.
Equipment
- Muffin tin
- Mixing bowl
- Whisk
- Oven
Ingredients
- 6 large eggs
- 1 cup fresh spinach, chopped and lightly packed
- 0.5 cup crumbled feta cheese
- 0.5 cup sun-dried tomatoes, finely chopped oil-packed, drained
- 0.25 cup milk dairy or unsweetened non-dairy
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper
- 1 tsp baking powder
- non-stick spray or a little olive oil for greasing the muffin tin
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a standard muffin tin with non-stick spray or olive oil so the muffins release easily.
- In a mixing bowl, whisk the eggs until light and slightly frothy, then stir in the milk, salt, and black pepper until well combined.
- Fold in the chopped spinach, crumbled feta cheese, sun-dried tomatoes, and baking powder just until the ingredients are evenly distributed.
- Pour the mixture into the prepared muffin tin, filling each cup about three-quarters full to allow room for the muffins to puff as they bake.
- Bake for 20–25 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out without wet egg mixture.
- Let the muffins cool in the pan for a few minutes, then gently loosen the edges and transfer to a wire rack to finish cooling before serving or storing.
Notes
- For extra veggies, add finely diced bell pepper or mushrooms to the egg mixture.
- Squeeze excess moisture from spinach (especially if using frozen) to avoid watery muffins.
- Store cooled muffins in an airtight container in the fridge for up to four days or freeze for longer storage.
- Reheat gently in the microwave or a low oven until just warmed through.