Spinach Feta Sun Dried Tomato Egg Muffin Cups (Print version)
Savory Mediterranean muffins with fresh spinach, tangy feta, and sun-dried tomatoes. Ready in 35 minutes.
# What you'll need:
→ Vegetables
01 - 2 cups fresh spinach, chopped
02 - 1/2 cup sun-dried tomatoes packed in oil, drained and finely chopped
→ Dairy
03 - 1 cup feta cheese, crumbled
04 - 1/4 cup milk
→ Eggs
05 - 8 large eggs
→ Seasonings
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - 1/4 teaspoon dried oregano
→ Oils
09 - 1 tablespoon olive oil
# Method:
01 - Preheat the oven to 350°F. Lightly grease a 12-cup muffin tin or line with silicone muffin cups.
02 - Heat olive oil in a skillet over medium heat. Add the chopped spinach and sauté for 2 to 3 minutes until wilted. Remove from heat and let cool slightly.
03 - In a large bowl, whisk together the eggs, milk, salt, pepper, and oregano until well combined.
04 - Fold the sautéed spinach, sun-dried tomatoes, and crumbled feta into the egg mixture. Stir gently to distribute evenly.
05 - Evenly divide the mixture among the prepared muffin cups, filling each about three-quarters full.
06 - Bake for 18 to 22 minutes, or until the egg muffins are set and lightly golden on top.
07 - Cool in the tin for 5 minutes before removing. Serve warm or at room temperature.
# Expert advice:
01 -
- They reheat beautifully, which means breakfast is solved for four entire days with one batch.
- The Mediterranean flavors make you feel like you are eating something far more indulgent than a ninety-seven-calorie muffin cup.
02 -
- Overfilling the cups causes the eggs to spill over and fuse to the tin, making cleanup a nightmare.
- Squeezing excess moisture from the sun-dried tomatoes before chopping prevents watery centers.
03 -
- Let the sautéed spinach cool before adding it to the eggs or you will end up with partially scrambled batter.
- Rotate the muffin tin halfway through baking for even browning since most ovens have hot spots.