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