Spinach, Feta, and Sun-Dried Tomato Egg Muffins

Quick, protein-packed egg muffins that hold up all week and heat in seconds. These spinach, feta, and sun-dried tomato cups are built for busy mornings and easy lunches. Minimal prep, flexible swaps, and a straightforward bake make them a go-to for rushed weekdays. For more speedy savory ideas, see this baked wings twist for another fast crowd pleaser.

Why This Recipe Works

This recipe keeps things simple while delivering bright flavor and solid texture. Using whole eggs with a splash of milk gives a tender, custardy interior without extra fuss. Feta adds salty tang that pairs perfectly with the concentrated sweetness of oil-packed sun-dried tomatoes. Fresh spinach wilts quickly in the egg base so you get color and nutrients with almost no extra cooking. Baking powder is the small trick that helps the muffins puff and set quickly for easy grab-and-go portions. The muffin tin format means even baking and consistent portions for meal prep.

Flavor and Texture

Expect a light, slightly creamy bite from the egg and milk mix, cut through by salty, crumbly feta. Sun-dried tomatoes concentrate umami and a hint of sweetness which balances the savory cheese. Spinach provides a tender, leafy contrast and visual freshness. The edges brown a bit for a pleasant snap while the centers stay moist and not rubbery when timed right. A little pepper wakes up the flavors without stealing the show.

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

Step by Step Instructions

1. Preheat your oven to 375°F (190°C). Grease a muffin tin with non-stick cooking spray.
2. In a large bowl, crack and whisk the eggs until light and frothy. Add milk, salt, and pepper; mix well.
3. Fold in chopped spinach, crumbled feta cheese, chopped sun-dried tomatoes, and baking powder until just combined.
4. Pour the mixture evenly into the prepared muffin tin cups, filling each about three-quarters full.
5. Place in the preheated oven and bake for 20-25 minutes until golden brown and set. Watch for a delightful aroma!
6. Allow muffins to cool slightly before removing from the tin. Enjoy warm!

Quick Tips and Shortcuts

Chop the spinach and sun-dried tomatoes while the oven heats to save time. Use pre-chopped fresh spinach or baby spinach to skip extra prep. If you only have dry sun-dried tomatoes, rehydrate them briefly in hot water, then drain and chop. For even faster cleanup, line the muffin tin with silicone cups. Swap milk for a non-dairy option if needed and mix in a pinch more salt if your feta is mild. For a cheesier result, sprinkle a little extra feta on top before baking.

Storage and Meal Prep

Cool muffins completely before storing to prevent sogginess. Keep them in an airtight container in the fridge for up to five days and reheat in the microwave for 20 to 30 seconds. For longer storage, freeze on a tray, then transfer to a freezer bag for up to three months; thaw overnight in the fridge or zap from frozen for about a minute. These muffins make a great base for adding to salads or tucking into a breakfast sandwich.

Short Closing Note

Fast to make and forgiving in flavor swaps, these egg muffins are perfect for hectic mornings and batch cooking. Bake once and enjoy portable breakfasts or snacks all week.

FAQ

Print