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Spinach Feta Sun-Dried Tomato Egg Muffins

Delicious and nutritious egg muffins packed with spinach, feta cheese, and sun-dried tomatoes, perfect for breakfast or a light meal.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition

Ingredients
  

Eggs
  • 6 large eggs The base of your muffins, providing protein and structure.
  • 1 cup fresh spinach, chopped This leafy green adds vitamins and a fresh taste.
  • 1/2 cup sun-dried tomatoes, chopped These tomatoes bring a sweet and tangy flavor.
  • 1/2 cup feta cheese, crumbled Feta adds creaminess and a salty kick.
  • 1/4 cup milk This helps to create a fluffy texture in the muffins.
  • 1/4 teaspoon garlic powder A hint of garlic enhances the overall flavor.
  • 1/4 teaspoon onion powder This adds depth and richness to the muffins.
  • salt and pepper to taste Essential for seasoning and balancing flavors.
  • cooking spray or olive oil For greasing the muffin tin to prevent sticking.

Equipment

  • muffin tin

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease the muffin tin with cooking spray or olive oil.
  3. In a large mixing bowl, crack the eggs and add milk. Whisk until well combined.
  4. Stir in the chopped spinach, sun-dried tomatoes, and crumbled feta cheese into the egg mixture.
  5. Sprinkle in garlic powder and onion powder, and add salt and pepper to taste.
  6. Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full.
  7. Bake for 20-25 minutes, or until the muffins are set and lightly golden on top.
  8. Allow the muffins to cool for a few minutes before removing them from the tin.

Nutrition

Calories: 120kcalProtein: 9gSodium: 200mg

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