Description
Delicious egg muffins packed with spinach, feta, and sun-dried tomatoes, perfect for breakfast or brunch.
Ingredients
Scale
- 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