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
Scale
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
