Description
Kickstart your day with a delightful and nutritious breakfast option – Spinach Feta and Sun-Dried Tomato Egg Muffins! These flavorful muffins are the perfect grab-and-go meal, packed with protein-rich eggs, fresh spinach, tangy feta cheese, and the rich umami of sun-dried tomatoes.
Ingredients
- 10 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup fresh spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup feta cheese, crumbled
- 1 teaspoon Italian seasoning
- Cooking spray
Instructions
- Preheat your oven to 375°F. Grease a 12-cup muffin tin with cooking spray to ensure your muffins release easily.
- In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- Stir in the chopped spinach, sun-dried tomatoes, crumbled feta cheese, and Italian seasoning until everything is evenly distributed.
- Carefully pour the egg mixture into the prepared muffin cup, filling each one about two-thirds full.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the egg muffins are set and lightly golden on top.
- Allow the muffins to cool in the pan for 5 minutes. Then, use a knife to loosen the edges and remove the muffins. Serve warm or at room temperature.
Notes
To ensure your Spinach Feta and Sun-Dried Tomato Egg Muffins turn out perfectly every time, consider these handy tips and tricks:
– While you can use either fresh or frozen spinach, fresh spinach will provide a brighter flavor.
– Feel free to experiment with other vegetables like diced bell peppers or mushrooms.
– Adjust the amount of salt, pepper, and Italian seasoning to suit your taste.
– These muffins can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 150mg