Spinach, Feta, and Sun-Dried Tomato Egg Muffins
Discover how to make Spinach, Feta, and Sun-Dried Tomato Egg Muffins. A delicious recipe with detailed instructions.
15
Prep Time
20
Cook Time
35
Total Time
6
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Spinach, Feta, and Sun-Dried Tomato Egg Muffins. A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. Preheat your oven to 375°F (190°C) and position the rack in the middle position.
Step 2
2. Grease a 12-cup muffin tin thoroughly with cooking spray or oil, or line with silicone or parchment paper liners.
Step 3
3. In a large mixing bowl, crack the eggs and whisk until well combined and slightly frothy.
Step 4
4. Add the milk, salt, and black pepper to the eggs and whisk until fully incorporated.
Step 5
5. Sift the baking powder into the egg mixture and whisk gently to combine.
Step 6
6. Fold in the chopped spinach, crumbled feta cheese, and chopped sun-dried tomatoes until evenly distributed.
Step 7
7. Pour the egg mixture into the prepared muffin cups, filling each about 3/4 full.
Step 8
8. Bake for 18-20 minutes, or until the muffins are set in the center and lightly golden around the edges.
Step 9
9. Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack.
Step 10
10. Serve warm or at room temperature.
You Must Know
- ✓For extra fluffy muffins, let the egg mixture rest for 5 minutes before baking to allow the baking powder to activate.
- ✓Squeeze excess oil from sun-dried tomatoes if using oil-packed variety to prevent soggy muffins.
Chef's Notes
For extra fluffy muffins, let the egg mixture rest for 5 minutes before baking to allow the baking powder to activate.
Squeeze excess oil from sun-dried tomatoes if using oil-packed variety to prevent soggy muffins.
Serving Suggestions
These egg muffins pair beautifully with fresh fruit, avocado slices, or a simple green salad for a complete breakfast. They're also perfect for brunch gatherings or as a grab-and-go breakfast option during busy weekdays.
Nutritional Info (Per Serving)
140
Calories
9g
Protein
4g
Carbs
10g
Fat
Tags
Lily
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More Breakfast Recipes
Spinach, Feta, and Sun-Dried Tomato Egg Muffins
Discover how to make Spinach, Feta, and Sun-Dried Tomato Egg Muffins. A delicious recipe with detailed instructions.
Ingredients (9)
Instructions
- Preheat your oven to 375°F (190°C) and position the rack in the middle position.
- Grease a 12-cup muffin tin thoroughly with cooking spray or oil, or line with silicone or parchment paper liners.
- In a large mixing bowl, crack the eggs and whisk until well combined and slightly frothy.
- Add the milk, salt, and black pepper to the eggs and whisk until fully incorporated.
- Sift the baking powder into the egg mixture and whisk gently to combine.
- Fold in the chopped spinach, crumbled feta cheese, and chopped sun-dried tomatoes until evenly distributed.
- Pour the egg mixture into the prepared muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, or until the muffins are set in the center and lightly golden around the edges.
- Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack.
- Serve warm or at room temperature.
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