Spinach Feta and Sun-Dried Tomato Egg Muffins: Joyful 8-Pack!

Name: Spinach Feta and Sun-Dried Tomato Egg Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 6 large eggs; 1 cup fresh spinach, chopped; 1/2 cup crumbled feta cheese; 1/2 cup sun-dried tomatoes, chopped (oil-packed recommended); 1/4 cup whole milk (or non-dairy substitute); 1/2 tsp salt (adjust to taste); 1/4 tsp black pepper (adjust to taste); 1 tsp baking powder

Jump to Recipe

If mornings in your house feel like a reality show called “Where Are My Keys and Why Is Everyone Hungry?” then Spinach Feta and Sun-Dried Tomato Egg Muffins are about to become your new best friend. They’re warm, savory, and packed with the kind of flavor that makes you feel like you have your life together… even if you’re eating them while answering emails.

These little egg muffins are a total lifesaver for busy weekdays, meal prep Sundays, and those “I can’t even think about cooking” moments. They’re basically breakfast that shows up on time and doesn’t talk back.

Why You’ll Love These Spinach Feta and Sun-Dried Tomato Egg Muffins

Make-ahead magic: Bake once, enjoy all week. Future-you will be so grateful.
Protein-packed & satisfying: They’ll actually keep you full (not hungry again in 19 minutes).
Picky-eater friendly: You can customize them without starting a family debate.
Perfect for grab-and-go: No fork required—unless you’re feeling fancy.
They smell amazing: Your kitchen will smell like a cozy café, minus the $8 latte.

And let’s be real—anything that makes breakfast easier is basically self-care.

Ingredients You’ll Need

Here’s what you’ll gather for these Spinach Feta and Sun-Dried Tomato Egg Muffins:

6 large eggs
1 cup fresh spinach, chopped
1/2 cup crumbled feta cheese
1/2 cup sun-dried tomatoes, chopped (oil-packed recommended for best flavor)
1/4 cup whole milk (or a non-dairy substitute)
1/2 tsp salt (adjust to taste)
1/4 tsp black pepper (adjust to taste)
1 tsp baking powder

Ingredient notes from my kitchen to yours

Oil-packed sun-dried tomatoes bring that rich, slightly tangy flavor that makes people ask, “Wait… what’s in these?”
Baking powder is a tiny trick that helps the muffins puff up a little—like a cute little breakfast soufflé moment, but without the drama.

How to Make Spinach Feta and Sun-Dried Tomato Egg Muffins

Step 1: Preheat and prep

Preheat your oven to 375°F (190°C). Grease a muffin tin with non-stick cooking spray.

(Don’t skip greasing. Egg muffins have strong opinions about staying stuck to pans.)

Step 2: Whisk the eggs

In a large bowl, crack the 6 eggs and whisk until light and frothy. You want them well-mixed so every muffin bakes evenly.

Step 3: Add the milk and seasonings

Pour in the milk, then add salt and black pepper. Whisk again until everything looks smooth.

Step 4: Fold in the good stuff

Add your chopped spinach, feta, sun-dried tomatoes, and baking powder. Stir gently—just until combined.

You’re not trying to beat it into submission. We want tender muffins, not tough little hockey pucks.

Step 5: Fill the muffin tin

Pour the mixture evenly into the muffin cups, filling each about three-quarters full.

If you spill a little, no worries. That’s just the muffin tin getting a snack.

Step 6: Bake

Bake for 20–25 minutes, until the tops are lightly golden and the centers are set.

Your nose will know they’re close, because your kitchen is about to smell like a “look at me being healthy” victory.

Step 7: Cool and enjoy

Let them cool for a few minutes, then gently remove from the tin. Enjoy warm—or let them cool completely for meal prep.

Easy Cooking Tips (Because Life Is Busy)

Drain those sun-dried tomatoes: If they’re oil-packed, give them a quick pat with a paper towel so the muffins aren’t greasy.
Chop spinach small: Big spinach leaves can get weirdly stringy. Smaller pieces = better texture.
Don’t overbake: Egg muffins can go from tender to rubbery if they sit too long in the oven. Pull them when they’re set.
If they sink a little after baking: Totally normal. They’re eggs, not cupcakes. They don’t do “fluffy forever,” and honestly… same.
Want more veggies? Add finely chopped bell peppers, onions, or mushrooms. Just keep mix-ins not too watery.

A Little Real-Life Moment from My Kitchen

I started making recipes like these Spinach Feta and Sun-Dried Tomato Egg Muffins during one of those weeks where my to-do list was basically a novel. I needed breakfast to be fast, filling, and not another granola bar eaten while standing at the counter.

These saved me. I’d bake a batch, pop them in the fridge, and suddenly mornings felt less like chaos and more like… organized chaos. And that’s a win in my book.

Serving Ideas

These muffins are great on their own, but if you want to turn breakfast into a full-on moment:

Pair with fresh fruit (grapes, berries, whatever’s easiest)
Add toast or an English muffin
Serve with avocado slices for extra cozy brunch vibes
Toss one into a lunchbox with some crackers and veggies

They also make an excellent “I forgot to eat lunch again” rescue snack.

Spinach Feta and Sun-Dried Tomato Egg Muffins on a plate, baked until golden with wilted spinach, feta crumbles, and sun-dried tomatoes. — Spinach Feta and Sun-Dried Tomato Egg Muffins—golden, fluffy, and loaded with feta, spinach, and sun-dried tomato flavor.

FAQs About Spinach Feta and Sun-Dried Tomato Egg Muffins

Can I use frozen spinach?

Yes! Thaw it first and squeeze out as much water as possible. Frozen spinach loves to sneak extra moisture into recipes like it’s on a mission.

Can I substitute the feta cheese?

Absolutely. Goat cheese is delicious, shredded mozzarella is milder, and cheddar works if that’s what you have. Feta gives that salty tang, but your fridge gets a vote too.

Can I use a non-dairy milk?

Yep! Unsweetened almond milk, oat milk, or any non-dairy substitute works well. Just avoid anything sweetened or vanilla-flavored unless you’re into “dessert omelet” vibes.

How do I store leftovers?

Let the muffins cool completely, then store in an airtight container in the fridge for up to 4 days.

Can I freeze Spinach Feta and Sun-Dried Tomato Egg Muffins?

Yes! Freeze in a single layer first, then transfer to a freezer bag. They keep well for about 2 months.

How do I reheat them?

Microwave: 20–30 seconds from the fridge (longer if frozen)
Oven/Toaster oven: 300°F for about 8–10 minutes for a fresher texture

Your New Breakfast Win

If you’ve been craving a breakfast that’s easy, flavorful, and actually fits into real life, Spinach Feta and Sun-Dried Tomato Egg Muffins are the move. They’re the kind of meal prep that doesn’t feel like punishment—more like a little gift you leave yourself for the week ahead.

Make a batch, stash them in the fridge, and enjoy that sweet moment when breakfast is handled… and you didn’t even break a sweat.

More Cozy Ideas to Go With These Egg Muffins

If you’re on a meal-prep roll, try these easy, fluffy cottage cheese egg bites for busy mornings next—same grab-and-go vibes, different (and delicious) twist.
Want a little “brunch energy” without the brunch effort? Pair your muffins with a warm scoop of Greek feta roast potatoes that taste restaurant-worthy (hello salty, crispy comfort).
If you’re craving something fresh on the side, you’ll love a bowl of green goddess salad that feels like a reset button—crunchy, creamy, and perfect next to eggs.
And when you need another easy breakfast that still feels special, don’t miss spinach and mushroom quiche muffins for a cozy make-ahead win—they’re like the muffin’s fancy cousin.

If you made these Spinach Feta and Sun-Dried Tomato Egg Muffins, I’d love to hear how they turned out—please leave a quick review and tap your star rating ⭐⭐⭐⭐⭐ so other readers know if these are a new breakfast favorite in your house!