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Spinach, Feta, and Sun-Dried Tomato Egg Muffins

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Savor the delightful Spinach, Feta, and Sun-Dried Tomato Egg Muffins—an easy-to-make breakfast treat that comes together in under 30 minutes. Packed with nutritious spinach, tangy feta, and rich sun-dried tomatoes, these muffins are perfect for meal prep or brunch gatherings. Enjoy them warm or cold for a delicious way to kickstart your day!

Ingredients

Scale
  • 2 cups fresh spinach
  • 1 cup crumbled feta cheese
  • 1/2 cup chopped sun-dried tomatoes (preferably oil-packed)
  • 6 large eggs
  • 1/4 cup milk (whole or low-fat)
  • 1/4 tsp salt (adjust to taste)
  • 1/4 tsp black pepper (adjust to taste)
  • Olive oil for greasing muffin tin

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a muffin tin with olive oil.
  2. In a skillet over medium heat, sauté the spinach in a drizzle of olive oil until wilted (about 3 minutes).
  3. In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  4. Fold in the sautéed spinach, crumbled feta cheese, and chopped sun-dried tomatoes.
  5. Pour the mixture evenly into each muffin cup until about three-quarters full.
  6. Bake in the preheated oven for 20-25 minutes until puffed and golden brown. Let cool slightly before removing from the tin.

Nutrition

Keywords: - For added flavor, consider mixing in diced bell peppers or onions. - Substitute feta with goat cheese or cheddar for a different taste experience. - Store leftovers in an airtight container in the fridge for up to four days or freeze individually for longer storage.

Find it online: https://homelytastes.com/delightful-spinach-feta-and-sun-dried-tomato-egg-muffins/