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–+ servings

Spinach Feta Sun-Dried Tomato Egg Muffins

Delicious and nutritious muffins made with spinach, feta cheese, and sun-dried tomatoes, perfect for a quick breakfast or snack.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Eggs
  • 6 large eggs
  • 1 cup fresh spinach, chopped
  • 0.5 cup feta cheese, crumbled
  • 0.33 cup sun-dried tomatoes, chopped can use oil-packed or dry, rehydrated
  • 0.25 cup milk
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • salt and pepper to taste
  • cooking spray or olive oil for greasing

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, whisk together the eggs and milk until well combined.
  4. Stir in the chopped spinach, crumbled feta cheese, and chopped sun-dried tomatoes.
  5. Add garlic powder, onion powder, salt, and pepper, and mix well.
  6. Pour the 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 in the pan for about 5 minutes before transferring to a wire rack.

Nutrition

Calories: 150kcalProtein: 10gSodium: 300mg

Notes

These muffins can be stored in an airtight container in the fridge for up to 4 days or frozen for a month.

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