The smell of breakfast wafting through the air has a way of bringing the whole family together. I still remember those lazy Sunday mornings back when I lived with my parents, with the sun shining through the kitchen window, where my mom would whip up a breakfast delight. One of her favorite recipes to make was a colorful egg muffin loaded with vibrant veggies and cheeses. Fast forward to today, I’ve carried the torch and crafted my own version—introducing my Amazing Spinach, Feta, and Sun-Dried Tomato Egg Muffins. These are not just delicious; they are the perfect blend of nutrition, convenience, and flavor, making them my go-to breakfast or brunch option to share with everyone I love.
## Recipe Timing
- Prep Duration: 10 minutes
- Active Cooking: 25 minutes
- Total Duration: 35 minutes
- Portion Size: Makes about 12 muffins
- Complexity: Simple
## Nutritional Recipe
- Calories per portion: Approximately 120 calories
- Protein: 9 grams
- Carbs: 3 grams
- Fats: 9 grams
- Fiber: 1 gram
- Sugars: 1 gram
- Sodium: 300 mg
## Why You’ll Love This Amazing Spinach, Feta, and Sun-Dried Tomato Egg Muffins
These egg muffins are special for a host of reasons. For starters, they are versatile; you can enjoy them hot straight from the oven or as a chilled snack later in the day. With the combination of fresh spinach, creamy feta, and the umami punch of sun-dried tomatoes, every bite is bursting with flavor and goodness. They are rich in protein to kickstart your morning and can be made ahead, making busy weekdays just a tad easier. Plus, they’re an easy way to sneak in some greens!
## The Complete Cooking Journey
Let’s embark on this delightful cooking journey, where you’ll transform simple ingredients into a sumptuous breakfast masterpiece. Follow along as we prepare these vibrant muffins that will soon become your family’s favorite.
## Ingredients:
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup milk
- Salt and pepper to taste
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon onion powder (optional)
- Cooking spray or oil for greasing the muffin tin
## Method:
### Step 1: Preheat and Grease
Preheat the oven to 350°F (175°C) and grease a muffin tin with cooking spray to ensure those delicious muffins come out effortlessly after baking.
### Step 2: Whisk Away
In a mixing bowl, whisk together the eggs and milk until well combined, creating a rich mixture that will be the base for your muffins.
### Step 3: Mix in the Goodness
Stir in the chopped spinach, feta cheese, sun-dried tomatoes, salt, pepper, and if you desire, the optional garlic and onion powders. This step is where the magic truly begins, combining flavors and colors for a delightful medley.
### Step 4: Pour the Mixture
Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full. This ensures that they can rise and get perfectly fluffy while baking.
### Step 5: Bake to Perfection
Bake in the preheated oven for about 20-25 minutes, or until the egg muffins are set and golden on top, filling your kitchen with an irresistible aroma.
### Step 6: Cool and Serve
Allow to cool slightly before removing from the muffin tin. These muffins can be served warm, or if you’re meal-prepping, store them in the refrigerator for your busy week ahead.
## Serving Suggestions & Pairings
These egg muffins shine on their own but pair wonderfully with a side of fresh fruit or a simple green salad. For brunch gatherings, serve them alongside a refreshing mimosa or a strong cup of coffee. You can also set out a variety of toppings such as fresh herbs or avocado slices for a DIY brunch experience.
## Storage & Leftovers Guide
These muffins are fantastic for meal prep! Store them in an airtight container in the refrigerator, where they will last for up to 5 days. They can also be frozen for up to 3 months; just pop them in the microwave to reheat.
## Kitchen Wisdom & Success Tips
- For extra fluffiness, you can beat the eggs vigorously to incorporate air before adding the other ingredients.
- Feel free to switch up the veggies based on what you have on hand, like bell peppers or zucchini.
- Use silicone muffin liners for easy removal and a mess-free experience.
## Flavor Variations & Adaptations
Experiment with different cheeses, like goat cheese or cheddar. If you want heat, add diced jalapeños or red pepper flakes to the mix. You can also substitute dairy milk with almond milk or a plant-based option to cater to different dietary preferences.
## Reader Questions & Solutions
-
Can I use frozen spinach instead of fresh?
Yes, but make sure to thaw and drain it well before using to avoid excess moisture. -
How do I know when my muffins are done?
They should be puffed up and golden on top, and a toothpick inserted in the center should come out clean. -
Can I make these without cheese?
Absolutely! You can still achieve flavor by adding more spices and herbs or incorporating additional veggies. -
Are they suitable for freezing?
Yes! Just make sure to cool them completely before freezing in an airtight container. -
What can I serve them with for a full brunch?
Pair with a side of roasted potatoes, fresh fruit salad, or yogurt parfaits for a balanced meal.
## Wrapping Up
Cooking doesn’t just nourish our bodies; it connects us with one another and creates lasting memories. These Amazing Spinach, Feta, and Sun-Dried Tomato Egg Muffins are more than just a delicious recipe—they’re a way to bring family and friends together over a table filled with laughter and good food. So, gather your ingredients, set aside a little time, and enjoy the simple joy of crafting a meal from the heart. Happy cooking!
Print
Amazing Spinach, Feta, and Sun-Dried Tomato Egg Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Delicious egg muffins packed with spinach, feta, and sun-dried tomatoes, perfect for breakfast or brunch.
Ingredients
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup milk
- Salt and pepper to taste
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon onion powder (optional)
- Cooking spray or oil for greasing the muffin tin
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin with cooking spray.
- In a mixing bowl, whisk together the eggs and milk until well combined.
- Stir in the chopped spinach, feta cheese, sun-dried tomatoes, salt, pepper, and optional garlic and onion powders.
- Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for about 20-25 minutes, or until set and golden on top.
- Allow to cool slightly before removing from the muffin tin.
Notes
For extra fluffiness, beat the eggs vigorously before adding other ingredients. These muffins can be meal-prepped and stored in the refrigerator or frozen for later.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 186mg
