Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups Recipe
Looking for a healthy, convenient breakfast that’s both delicious and easy to prepare? These Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups are the perfect solution. Packed with protein, vibrant veggies, and flavorful feta cheese, these muffin cups are a great way to start your day. They’re also ideal for meal prepping, making your mornings a breeze. Let’s get started with this simple yet tasty recipe!
Ingredients
- 4 eggs
- ¾ cup egg whites
- ½ cup sun-dried tomatoes, drained and chopped
- 2 cups spinach, chopped
- ¼ cup feta cheese, crumbled
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Cooking spray
Directions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Lightly coat a 12-cup muffin pan with cooking spray to ensure the egg muffins don’t stick.
- Prepare the Egg Mixture:
- In a medium-sized bowl, whisk together the eggs, egg whites, chopped spinach, Italian seasoning, salt, and pepper until the ingredients are well combined. The spinach adds a nutritious boost, while the seasoning brings out the flavor.
- Fill the Muffin Cups:
- Pour the egg mixture evenly into the prepared muffin cups, filling each cup about ¾ of the way. This will allow room for the muffins to rise slightly as they bake.
- Add the Toppings:
- Evenly distribute the chopped sun-dried tomatoes and crumbled feta cheese over the top of the egg mixture in each muffin cup. The sun-dried tomatoes add a burst of flavor, while the feta cheese provides a tangy, creamy contrast.
- Bake:
- Bake the egg muffins in the preheated oven for 15-18 minutes, or until they are set and lightly golden on top. Be careful not to overbake, as this can cause the muffins to become dry.
- Cool and Serve:
- Allow the egg muffins to cool in the pan for 5 minutes. Use a small spatula or butter knife to gently loosen the edges of each egg muffin cup, then carefully lift them out of the pan.
- Enjoy these egg muffins warm or at room temperature. They’re perfect for a quick breakfast on the go or a healthy snack anytime.
Additional Information
- Prep Time: 10 minutes
- Cooking Time: 15-18 minutes
- Total Time: 25-28 minutes
- Calories: 80 kcal per muffin
- Servings: 12 muffin cups
Tips for Perfect Egg Muffin Cups
- Customization: Feel free to customize the ingredients based on your preferences. You can add other veggies like bell peppers, mushrooms, or onions, and experiment with different cheeses.
- Meal Prep: These egg muffin cups are great for meal prepping. Store them in an airtight container in the refrigerator for up to 4 days, or freeze them for longer storage. Reheat in the microwave before serving.
- Non-Stick Tips: If you’re concerned about sticking, consider using silicone muffin liners or parchment paper liners for easy removal.
These Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups are a delicious and nutritious way to start your day. Whether you’re enjoying them fresh out of the oven or grabbing one on your way out the door, these muffin cups offer a convenient and tasty breakfast solution. Happy cooking!
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Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups
- Total Time: 25-28 minutes
- Yield: 12 1x
Description
These Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups are a perfect combination of savory flavors and nutritious ingredients, making them an ideal breakfast or snack option. The richness of feta cheese pairs beautifully with the tangy sun-dried tomatoes, while the fresh spinach adds a healthy dose of greens. Each bite is packed with protein and flavor, making these egg muffins both satisfying and delicious.
Ingredients
4 eggs
¾ cup egg whites
½ cup sun-dried tomatoes, drained and chopped
2 cups spinach, chopped
¼ cup feta cheese, crumbled
1 teaspoon Italian seasoning
Salt and pepper to taste
Cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly coat a 12-cup muffin pan with cooking spray.
In a medium bowl, whisk together the eggs, egg whites, chopped spinach, Italian seasoning, salt, and pepper until well blended.
Pour the egg mixture evenly into the prepared muffin cups, filling each cup about ¾ of the way.
Evenly distribute the chopped sun-dried tomatoes and crumbled feta cheese over the top of the egg mixture in each muffin cup.
Bake in the preheated oven for 15-18 minutes, or until the egg muffins are set and lightly golden.
Allow the egg muffins to cool in the pan for 5 minutes. Use a small spatula or butter knife to gently loosen the edges of each egg muffin cup.
Carefully lift each egg muffin cup out of the pan and enjoy warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
Nutrition
- Calories: 80