Spinach, Feta, and Sun-Dried Tomato Egg Muffins
Making Spinach, Feta, and Sun-Dried Tomato Egg Muffins in your kitchen is a delightful way to enjoy a nutritious start to your day. These savory egg muffins are packed with vibrant flavors and wholesome ingredients that you’ll love.
Why Make This Recipe
Spinach, Feta, and Sun-Dried Tomato Egg Muffins are not only tasty but also incredibly versatile. They are perfect for busy mornings, as you can make them ahead of time and simply grab one (or two) as you head out the door. You’ll find that they cater to various dietary preferences, allowing for adjustments and substitutions to suit your needs. Whether you are meal prepping for the week or hosting a casual brunch, these muffins serve as both a satisfying dish and a nutritional powerhouse.
How to Make Spinach, Feta, and Sun-Dried Tomato Egg Muffins
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
Directions:
- Preheat your oven to 375°F (190°C). Grease a muffin tin with non-stick cooking spray.
- In a large bowl, crack and whisk the eggs until light and frothy. Add milk, salt, and pepper; mix well.
- Fold in chopped spinach, crumbled feta cheese, chopped sun-dried tomatoes, and baking powder until just combined.
- Pour the mixture evenly into the prepared muffin tin cups, filling each about three-quarters full.
- Place in the preheated oven and bake for 20-25 minutes until golden brown and set. Watch for a delightful aroma!
- Allow muffins to cool slightly before removing from the tin. Enjoy warm!
Pro Tips for Success Spinach, Feta, and Sun-Dried Tomato Egg Muffins
- Use fresh ingredients: Fresh spinach and quality feta cheese will enhance the flavor and texture of your muffins.
- Don’t overmix: Gently folding the ingredients will help keep your muffins fluffy and light.
- Check for doneness: Oven temperatures can vary, so be sure to keep an eye on the muffins as they cook. A toothpick inserted in the center should come out clean when they are ready.
- Experiment with baking times: If you prefer a softer muffin, reduce the baking time by a few minutes.
- Customize your fillings: Feel free to incorporate other vegetables or cheese varieties depending on what you have on hand.
Flavor Variations Spinach, Feta, and Sun-Dried Tomato Egg Muffins
- Mediterranean Delight: Add olives and red bell peppers for extra Mediterranean flair.
- Spicy Kick: Mix in a pinch of red pepper flakes or diced jalapeños for some heat.
- Herbed Goodness: Include fresh herbs like basil or dill for an aromatic twist.
- Savory Sunflower: Swap out feta for a nut-based cheese or create a sunflower seed mixture for a delightful vegan version.
- Cheesy Goodness: Experiment with other cheeses like goat cheese or sharp cheddar to diversify the flavor.
Serving Suggestions Spinach, Feta, and Sun-Dried Tomato Egg Muffins
These egg muffins can be served in numerous ways. Pair them with a refreshing salad for a nutritious lunch or enjoy them as a quick breakfast alongside some fruit. For a heartier meal, consider serving them with toast or warm pita bread drizzled with olive oil. You can also put out a selection of dips, such as Greek yogurt mixed with herbs or a spicy salsa, for added flavor.
Storage and Freezing Instructions Spinach, Feta, and Sun-Dried Tomato Egg Muffins
To store leftovers, place the muffins in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze them for up to three months. To freeze, simply allow the muffins to cool completely, then wrap each individually in plastic wrap or foil before placing them in a freezer-safe bag. When you’re ready to enjoy them, thaw in the refrigerator overnight or heat directly from frozen in the microwave or oven.
Nutrition Facts (Per Serving)
| Nutrient | Value |
|————|—————|
| Calories | 140 |
| Protein | 10g |
| Carbohydrates | 5g |
| Fat | 10g |
| Fiber | 1g |
| Sodium | 250mg |
FAQ About Spinach, Feta, and Sun-Dried Tomato Egg Muffins
Can I make these muffins dairy-free?
Yes! You can easily make these muffins dairy-free by substituting the feta with a vegan cheese option and using a non-dairy milk like almond or soy milk. This way, you can still enjoy the delightful flavors without the dairy.
How long do the muffins last in the fridge?
When stored properly in an airtight container, the muffins will last for up to one week in the refrigerator. Just be sure to check for freshness before consuming.
Can I use frozen spinach in this recipe?
Certainly! You can substitute fresh spinach with frozen spinach, but be sure to thaw and drain it thoroughly to remove excess moisture before usage. This will prevent the muffins from becoming too soggy.
Is this recipe good for meal prepping?
Absolutely! These egg muffins are perfect for meal prepping. You can prepare a large batch and store them in the fridge or freezer for a quick meal on busy days.
What can I serve these muffins with?
Spinach, Feta, and Sun-Dried Tomato Egg Muffins can be paired with various sides. A simple green salad, some freshly cut fruit, or whole-grain toast would make delightful accompaniments for a balanced meal.
Are these muffins suitable for kids?
Yes! These muffins are a great option for kids as they are nutritious and full of flavors. They can also help involve kids in the kitchen, allowing them to choose their favorite fillings and toppings.
Final Thoughts
Incorporating Spinach, Feta, and Sun-Dried Tomato Egg Muffins into your meal repertoire is a strategic way to boost your intake of vegetables while still indulging in something delicious. They are easy to prepare, customizable, and perfect for any occasion. Whether you’re preparing a quick breakfast for busy mornings or a savory option for gatherings, these muffins will surely impress. Enjoy baking, eating, and sharing this delightful recipe with friends and family!
Print
Spinach, Feta, and Sun-Dried Tomato Egg Muffins
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
These savory egg muffins are packed with vibrant flavors and wholesome ingredients, making for a nutritious start to your day.
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
Instructions
- Preheat your oven to 375°F (190°C). Grease a muffin tin with non-stick cooking spray.
- In a large bowl, crack and whisk the eggs until light and frothy. Add milk, salt, and pepper; mix well.
- Fold in chopped spinach, crumbled feta cheese, chopped sun-dried tomatoes, and baking powder until just combined.
- Pour the mixture evenly into the prepared muffin tin cups, filling each about three-quarters full.
- Place in the preheated oven and bake for 20-25 minutes until golden brown and set.
- Allow muffins to cool slightly before removing from the tin. Enjoy warm!
Notes
Use fresh ingredients for the best flavor, don’t overmix the batter, and customize with your favorite fillings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 1g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 200mg
