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-rich breakfast made with Mediterranean flavors. Perfect for meal prep, they’re fluffy, flavorful, and ready to grab and go.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 10–12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian
Ingredients
- 8 large eggs
- 1 cup fresh spinach, chopped
- 1/3 cup sun-dried tomatoes, chopped (oil-packed or rehydrated)
- 1/2 cup feta cheese, crumbled
- 1/4 cup milk (or non-dairy alternative)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: 1 clove garlic (minced), 2 tbsp onion (finely chopped), 1 tbsp fresh herbs (dill or parsley)
Instructions
- Preheat oven to 350°F (175°C) and grease a muffin tin or use silicone muffin cups.
- Heat olive oil in a pan over medium heat and sauté chopped spinach until just wilted. Set aside to cool slightly.
- In a large bowl, whisk together eggs, milk, salt, and pepper until fully combined.
- Stir in sautéed spinach, sun-dried tomatoes, and crumbled feta cheese.
- Divide the mixture evenly among the muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until centers are set and tops are lightly golden.
- Let cool for a few minutes in the pan, then carefully remove and serve warm or store for later.
Notes
- Use silicone liners to prevent sticking and for easier cleanup.
- Frozen spinach can be used—thaw and squeeze out moisture first.
- Customize with other veggies, meats, or cheeses as desired.
- Great for kids—adjust ingredients to suit their tastes.
- Can be frozen and reheated for a quick breakfast any day.
Nutrition
- Serving Size: 1 muffin
- Calories: 100
- Sugar: 1g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 115mg
