Savory Spinach, Feta & Sun-Dried Tomato Egg Muffins Recipe – Healthy Breakfast Idea
This savory spinach, feta & sun-dried tomato egg muffins recipe is a healthy breakfast idea—protein-packed, flavorful, and perfect for meal prep. (Keyword added: “healthy breakfast idea”)
Equipment
- Muffin tin (12-cup)
- Mixing bowls
- Whisk
- Measuring cups & spoons
- Parchment or silicone liners
Ingredients
- 10 large eggs
- ¼ cup milk (dairy or plant-based)
- 1 cup fresh spinach, chopped & squeezed dry
- ½ cup crumbled feta cheese
- ½ cup sun-dried tomatoes, diced (oil-packed preferred)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano or basil (optional)
- Olive oil or cooking spray for greasing
Instructions
- Preheat Oven: Set oven to 350°F (175°C). Grease muffin tin or line with parchment/silicone cups.
- Whisk Eggs: In a large bowl, whisk eggs with milk, salt, pepper, and optional herbs.
- Add Mix-Ins: Fold in spinach, feta, and sun-dried tomatoes until evenly distributed.
- Fill Muffin Cups: Pour mixture into muffin tin, filling each about ¾ full.
- Bake: Bake for 20–25 minutes, until muffins are golden and set. A toothpick should come out clean.
- Cool & Serve: Let muffins cool slightly before removing. Serve warm or store for later.
Notes
- Squeeze spinach well to avoid soggy muffins.
- Use oil-packed sun-dried tomatoes for richer flavor.
- Don’t overbake—eggs cook quickly and can turn rubbery.
- Store in fridge for 3–4 days or freeze for up to 2 months.
- Reheat gently in oven or microwave; wrap individually for easy grab-and-go meals.