These Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups are a healthy, portable, and delicious breakfast or snack option. Packed with protein and veggies, they’re perfect for meal prepping and can be easily reheated for busy mornings. The combination of savory spinach, tangy feta, and sweet sun-dried tomatoes adds tons of flavor to the egg base, making these muffin cups both nutritious and tasty.
Ingredients
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup sun-dried tomatoes, chopped (oil-packed or dry, whichever you prefer)
- 1/4 cup milk (dairy or non-dairy)
- Salt and pepper, to taste
- 1 tablespoon olive oil (optional, for greasing the muffin tin)
- Fresh herbs, like parsley or basil (optional, for garnish)
Instructions
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Lightly grease a 12-cup muffin tin with olive oil or cooking spray to prevent the egg muffin cups from sticking.
2. Prepare the Filling:
- In a medium bowl, crack the eggs and whisk them together with the milk.
- Add a pinch of salt and pepper to taste.
- Stir in the chopped spinach, crumbled feta, and chopped sun-dried tomatoes. Mix everything until evenly combined.
3. Fill the Muffin Tin:
- Pour the egg mixture evenly into each muffin cup, filling them about 3/4 of the way full. You can gently tap the muffin tin on the counter to level out the mixture.
4. Bake:
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the eggs are fully set and the tops are lightly golden. You can check for doneness by inserting a toothpick into the center of one muffin—if it comes out clean, they’re ready.
5. Cool and Serve:
- Allow the muffin cups to cool for a few minutes before removing them from the muffin tin.
- If you like, garnish with fresh herbs like parsley or basil for added flavor and color.
Tips for Success:
- Meal Prep: These egg muffin cups can be made ahead of time and stored in the fridge for up to 4 days. Simply reheat them in the microwave for about 30-45 seconds, or enjoy them cold!
- Add Veggies: Feel free to add other vegetables such as bell peppers, onions, or mushrooms to the mixture for extra flavor and nutrition.
- Cheese Options: If you prefer a different type of cheese, you can substitute feta with goat cheese, cheddar, or mozzarella for a different taste.
- Storage: These muffins can also be frozen. Place them in an airtight container or freezer bag, and they’ll last for up to 2-3 months. Reheat in the microwave or oven for a quick meal.
These Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups are not only nutritious but also versatile, making them a great option for any meal of the day. Whether for breakfast, lunch, or a quick snack, these savory egg muffins are sure to be a hit!