Spinach, Feta, and Sun-DriedTomato Egg Muffins
Discover how to make Spinach, Feta, and Sun-Dried Tomato Egg Muffins. A delicious recipe with detailed instructions.
10
Prep Time
22
Cook Time
32
Total Time
6
Servings
⏱ Cooking Timer
Minutes : Seconds
Ingredients
Instructions
Step 1
1. Preheat your oven to 375°F (190°C). Lightly grease a standard 6-cup muffin tin with oil or butter, or line with paper liners.
Step 2
2. In a medium bowl, whisk the eggs and milk together until smooth and fully combined. Whisk in the salt, pepper, and baking powder until the baking powder is fully dissolved.
Step 3
3. Gently fold in the chopped spinach, sun-dried tomatoes, and crumbled feta cheese. Be careful not to overmix; a few streaks are fine.
Step 4
4. Divide the mixture evenly among the prepared muffin cups, filling each about 3/4 full.
Step 5
5. Bake for 20-25 minutes, or until the muffins are puffed, set in the center, and the tops are lightly golden. A toothpick inserted into the center should come out clean.
Step 6
6. Let the muffins cool in the tin for 5 minutes before running a knife around the edges and transferring them to a wire rack to cool completely.
Chef's Notes
For the fluffiest texture, ensure your eggs are at room temperature before whisking.
If your sun-dried tomatoes are very dry, soak them in warm water for 10 minutes, then drain and chop to prevent them from absorbing too much moisture from the eggs.
Do not overfill the muffin cups; leaving a 1/4-inch margin ensures they rise properly without spilling over.
Serving Suggestions
Serve these muffins warm or at room temperature. They pair beautifully with a simple arugula salad dressed with lemon juice and olive oil, sliced avocado, or a dollop of plain yogurt or tzatziki sauce. Ideal for a portable lunch, brunch buffet, or quick protein-rich snack.
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More Breakfast Recipes
Spinach, Feta, and Sun-DriedTomato Egg Muffins
Discover how to make Spinach, Feta, and Sun-Dried Tomato Egg Muffins. A delicious recipe with detailed instructions.
Ingredients (8)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a standard 6-cup muffin tin with oil or butter, or line with paper liners.
- In a medium bowl, whisk the eggs and milk together until smooth and fully combined. Whisk in the salt, pepper, and baking powder until the baking powder is fully dissolved.
- Gently fold in the chopped spinach, sun-dried tomatoes, and crumbled feta cheese. Be careful not to overmix; a few streaks are fine.
- Divide the mixture evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until the muffins are puffed, set in the center, and the tops are lightly golden. A toothpick inserted into the center should come out clean.
- Let the muffins cool in the tin for 5 minutes before running a knife around the edges and transferring them to a wire rack to cool completely.
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