Spinach, Feta, and Sun-Dried Tomato Egg Muffins
Delight in these fluffy, savory egg muffins packed with fresh spinach, creamy feta, and tangy sun-dried tomatoesperfect for breakfast or a nutritious snack!
Ingredients
Scale
- 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. Watch for a delightful aroma!
- Allow muffins to cool slightly before removing from the tin. Enjoy warm!