Savory Spinach, Feta, and Sun-Dried Tomato Egg Muffins for a Perfect Breakfast

Savory Spinach, Feta, and Sun-Dried Tomato Egg Muffins are an easy, protein-packed breakfast that I can make ahead and grab on busy mornings. Filled with flavorful Mediterranean-inspired ingredients, these egg muffins are light, fluffy, and full of delicious, savory goodness in every bite.

Why You’ll Love This Recipe

I love how convenient and customizable these egg muffins are. I can prepare them in advance and enjoy a wholesome breakfast even on the busiest days. They’re baked in a muffin tin, so they’re already portioned and easy to store. The combination of spinach, tangy sun-dried tomatoes, and salty feta cheese gives them a burst of flavor that keeps me coming back for more.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Eggs

• Fresh spinach (chopped)

• Sun-dried tomatoes (chopped, oil-packed or rehydrated)

• Feta cheese (crumbled)

• Milk (or non-dairy alternative)

• Salt

• Black pepper

• Olive oil (for sautéing)

• Optional: garlic, onion, or fresh herbs like dill or parsley

Directions

1. I start by preheating the oven to 350°F (175°C) and greasing a muffin tin with oil or non-stick spray.

2. I lightly sauté the chopped spinach in olive oil until just wilted, then let it cool slightly.

3. In a large bowl, I whisk together the eggs, milk, salt, and pepper until fully combined.

4. I stir in the spinach, chopped sun-dried tomatoes, and crumbled feta.

5. I pour the mixture evenly into the muffin cups, filling them about ¾ full.

6. I bake for 18–22 minutes, or until the centers are set and the tops are lightly golden.

7. After letting them cool for a few minutes in the pan, I carefully remove the egg muffins and serve warm or store for later.

Servings and timing

This recipe makes 10–12 egg muffins and takes about 30 minutes total (10 minutes prep, 20 minutes baking). They’re perfect for meal prep or serving a small group for brunch.

Variations

I like to mix it up with different cheeses like goat cheese or shredded mozzarella. Sometimes I add diced bell peppers, mushrooms, or sausage for extra flavor and texture. If I want a dairy-free version, I skip the cheese and use a plant-based milk.

Storage/Reheating

Once cooled, I store the egg muffins in an airtight container in the fridge for up to 4 days. For longer storage, I freeze them in a single layer, then transfer to a freezer bag. To reheat, I microwave them for about 30–45 seconds if refrigerated, or 1–2 minutes from frozen.

FAQs

Can I use frozen spinach instead of fresh?

Yes, I just make sure to thaw and squeeze out all the excess moisture before adding it to the egg mixture.

How do I keep the muffins from sticking to the pan?

I always grease the muffin tin well or use silicone muffin cups, which make removal much easier.

Are these good for kids?

Absolutely. These muffins are kid-friendly and easy to eat. I sometimes skip the sun-dried tomatoes or swap them for milder ingredients if I’m making them for younger kids.

Can I make these without dairy?

Yes, I use a non-dairy milk and leave out the feta or replace it with a dairy-free cheese alternative.

What’s the best way to serve these?

I usually eat them on their own for a quick breakfast, but they’re also great with toast, fruit, or a side salad for a light lunch.

Conclusion

These Savory Spinach, Feta, and Sun-Dried Tomato Egg Muffins are one of my go-to make-ahead breakfasts. They’re flavorful, easy to prepare, and packed with protein and veggies. Whether I’m rushing out the door or enjoying a slow morning, these muffins make breakfast simple and satisfying.

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