If you’re looking for a breakfast or snack that’s bursting with flavor, colorful veggies, and protein, the Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups are a must-try. These bite-sized beauties marry tender spinach, creamy feta, and tangy sun-dried tomatoes in a light, fluffy egg base—plus, they’re perfect for meal prep and fit snugly into busy schedules. Whether you’re packing lunchboxes, prepping for a brunch gathering, or just want something utterly delicious with minimal fuss, these muffin cups deliver every time.
Ingredients You’ll Need
The ingredient list for Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups is refreshingly simple, yet each item is essential. Every component adds a little magic—bringing out a rainbow of flavors, texture, and nourishment in every bite.
- Eggs: The star of the show, eggs provide a protein-packed and fluffy base for the muffin cups.
- Milk: Adds creaminess and helps the egg mixture bake up light and tender; dairy or non-dairy milks both work beautifully.
- Fresh spinach: Chopped spinach brings vibrant color, gentle earthiness, and extra nutrients.
- Sun-dried tomatoes: Offer a tangy, slightly sweet punch that pairs perfectly with feta and eggs.
- Feta cheese: Adds creamy, salty richness and a little savory zing to balance the other flavors.
- Garlic powder: Subtle garlicky warmth that enhances the overall flavor profile without overpowering.
- Salt: Just enough to highlight the savory notes—remember, feta brings a little saltiness, too!
- Black pepper: Freshly cracked or ground, it adds a gentle kick and complexity.
- Olive oil or nonstick spray: Important for an easy release from the pan and a tempting golden edge.
How to Make Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups
Step 1: Prep Your Muffin Tin
Preheat your oven to 350°F (175°C) so it’s ready when you are. Grab a standard 12-cup muffin tin and lightly grease each cup with olive oil or nonstick spray. This little step ensures that your Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups pop out easily and have those lovely golden edges.
Step 2: Whisk the Eggs and Milk
In a large mixing bowl, crack in all 8 eggs and pour in the milk. Whisk vigorously until the mixture is smooth, light, and just a bit frothy. Proper whisking introduces air, which helps make the muffin cups nice and fluffy!
Step 3: Stir in the Flavorful Add-Ins
Add the chopped spinach, sun-dried tomatoes, crumbled feta, garlic powder, salt, and black pepper right into the egg mixture. Stir everything until perfectly combined—the green of the spinach, the ruby dots of tomatoes, and rich white feta make this mixture look as delicious as it tastes.
Step 4: Fill the Muffin Tin
Using a ladle or large spoon, divvy the egg mixture evenly among your prepared muffin cups. Fill each cup about three-quarters full to give the muffins room to rise but not overflow. The mixture might settle, but that’s okay—they’ll puff beautifully as they bake.
Step 5: Bake to Perfection
Slide your tray into the oven and bake for 18–22 minutes. The Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups are done when the centers are set and the tops are just barely golden. Let them cool for a few minutes before gently running a knife around the edges to release.
How to Serve Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups
Garnishes
A sprinkle of extra crumbled feta or a dusting of freshly chopped herbs like dill, basil, or chives brings an irresistible pop of flavor and an inviting, fresh look to your Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups. You can also add a pinch of chili flakes for a little warmth, or a drizzle of olive oil for a glossy finish.
Side Dishes
Pair these muffin cups with a crisp green salad, some roasted potatoes, or fresh fruit for a well-rounded breakfast or brunch. They’re also delightful alongside a slice of multigrain toast or even as a protein addition to a lunchbox salad.
Creative Ways to Present
If you want to elevate your presentation, stack the muffin cups on a rustic wooden platter, surround them with vibrant grape tomatoes and leafy greens, or pop a mini skewer through each for grab-and-go brunch parties. They also look stunning when lined up in parchment wrappers, ready for a buffet or picnic spread.
Make Ahead and Storage
Storing Leftovers
Once your Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups have cooled completely, store them in an airtight container in the refrigerator. They’ll keep their flavor and texture for up to five days, making them a lifesaver for grab-and-go breakfasts all week long.
Freezing
Freezer-friendly breakfasts are a game changer. Place cooled muffin cups in a single layer on a baking sheet, freeze until firm, then transfer them to a sealed freezer bag. They’ll stay fresh and delicious for up to two months. Just pull out individual muffins as you need them!
Reheating
For best results, reheat your egg muffin cups in the microwave for 20 to 30 seconds per muffin. If you’re in less of a hurry, a few minutes in a toaster oven refreshes both the texture and flavor. From frozen, zap them in 30-second increments until warmed through.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Frozen spinach is totally fine in these muffin cups—just be sure to thaw it first and squeeze out as much moisture as possible so your Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups don’t end up watery.
What other vegetables can I add?
Feel free to get creative by tossing in diced bell peppers, onions, mushrooms, or even leftover roasted veggies. These muffin cups are a flexible base for all your favorite add-ins.
Are these muffin cups gluten-free?
Yes, Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups are naturally gluten-free since there’s no flour or breadcrumbs involved. Just double-check ingredient labels if you’re being extra cautious!
Can I make these dairy-free?
You certainly can. Simply use a non-dairy milk and swap out the feta for a dairy-free cheese alternative or leave it out—your muffin cups will still be delicious and satisfying.
How do I prevent the muffin cups from sticking?
Greasing your muffin tin generously with olive oil or nonstick spray does the trick. For extra assurance, you can also line the muffin cups with silicone or parchment liners before pouring in the egg mixture.
Final Thoughts
Whip up a batch of Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups, and you’ll see why they’re such a beloved favorite in my kitchen. With their unbeatable flavor, ease, and versatility, these little gems are sure to become part of your regular rotation. Give them a try and enjoy every savory, satisfying bite!
Print
Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups Recipe
- Total Time: 30 minutes
- Yield: 12 muffin cups 1x
- Diet: Vegetarian, Gluten-Free
Description
These Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups are a flavorful and convenient breakfast option that can be made ahead for busy mornings. Packed with spinach, tangy sun-dried tomatoes, and creamy feta cheese, these Mediterranean-inspired egg cups are perfect for meal prep or a quick, on-the-go meal.
Ingredients
Egg Muffin Cups:
- 8 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1 cup fresh spinach (chopped)
- 1/3 cup sun-dried tomatoes (chopped)
- 1/2 cup crumbled feta cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- olive oil or nonstick spray (for greasing)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 12-cup muffin tin with olive oil or nonstick spray.
- Prepare egg mixture: In a large bowl, whisk together the eggs and milk until smooth. Stir in chopped spinach, sun-dried tomatoes, feta cheese, garlic powder, salt, and black pepper.
- Fill muffin cups: Pour the egg mixture evenly into the prepared muffin cups, filling each about 3/4 full.
- Bake: Bake for 18–22 minutes, or until the egg cups are set in the center and lightly golden on top.
- Cool and serve: Let cool slightly before removing from the pan. Serve warm or at room temperature.
Notes
- These egg muffin cups can be made ahead and stored in the refrigerator for up to 5 days or frozen for up to 2 months.
- Reheat in the microwave for a quick breakfast.
- Add diced onions or bell peppers for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 muffin cup
- Calories: 90
- Sugar: 1g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 140mg
