Description
Spinach Feta and Sun-Dried Tomato Egg Muffins are fluffy, protein-packed breakfast bites made with fresh spinach, tangy feta, and savory sun-dried tomatoes. Perfect for meal prep, busy mornings, and grab-and-go snacks, these baked egg muffins are easy, flavorful, and family-friendly.
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
Instructions
Preheat oven to 375°F (190°C). Grease a standard muffin tin with non-stick cooking spray.
In a large bowl, whisk the eggs until light and frothy.
Add milk, salt, and black pepper. Whisk until fully combined.
Fold in chopped spinach, crumbled feta, sun-dried tomatoes, and baking powder until just mixed.
Pour mixture evenly into muffin cups, filling each about three-quarters full.
Bake for 20–25 minutes, or until golden brown and centers are set.
Let cool slightly before removing from the tin. Serve warm or store for meal prep.
Notes
Drain and lightly pat dry oil-packed sun-dried tomatoes to avoid excess moisture.
Do not overbake to prevent rubbery texture.
Store in an airtight container in the refrigerator up to 4 days.
Freeze up to 2 months; reheat in microwave 20–30 seconds.
Add-ins like diced bell peppers, mushrooms, or onions work well.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 110 kcal
- Sugar: 1 g
- Sodium: 240 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 8 g
- Cholesterol: 105 mg