Print

Spinach Feta Egg Muffins Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 75 reviews

These Spinach Feta and Sun-Dried Tomato Egg Muffins are a delicious and nutritious grab-and-go breakfast option. Packed with fresh spinach, tangy feta cheese, and flavorful sun-dried tomatoes, these muffins are perfect for meal prep and can be enjoyed warm or cold. They provide a protein-rich start to your day with a Mediterranean twist.

Ingredients

Egg Mixture

  • 6 large eggs
  • 1/4 cup whole milk (or non-dairy substitute)
  • 1 tsp baking powder
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper (adjust to taste)

Fillings

  • 1 cup fresh spinach, chopped
  • 1/2 cup crumbled feta cheese
  • 1/2 cup sun-dried tomatoes, chopped (oil-packed recommended)

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin or line it with silicone muffin cups.
  2. Prepare the egg base: In a large mixing bowl, whisk together the eggs, whole milk, baking powder, salt, and black pepper until the mixture is smooth and slightly frothy. This ensures your muffins will be fluffy.
  3. Add the fillings: Fold in the chopped fresh spinach, crumbled feta cheese, and chopped sun-dried tomatoes into the egg mixture, distributing the ingredients evenly.
  4. Fill the muffin tin: Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full to allow space for rising.
  5. Bake the muffins: Place the muffin tin in the preheated oven and bake for 25 minutes, or until the egg muffins are set and lightly golden on top. You can test doneness by inserting a toothpick into the center; it should come out clean.
  6. Cool and serve: Remove the muffins from the oven and allow them to cool for a few minutes before removing them from the tins. Serve warm or store in the refrigerator for up to 4 days.

Notes

  • You can substitute the feta cheese with goat cheese or mozzarella if preferred.
  • For a dairy-free option, use a non-dairy milk substitute and omit or replace the feta with vegan cheese.
  • Sun-dried tomatoes packed in oil add extra flavor, but you can use dry-packed and soak them in warm water before chopping.
  • These muffins freeze well. Store in an airtight container and reheat in the microwave when needed.
  • Adjust salt and pepper according to your taste preferences, especially since feta cheese adds saltiness.

Find it online: https://mealoria.com/spinach-feta-egg-muffins-recipe/