Jump to Recipe Print RecipeAs I lifted the lid on my muffin tin, a wave of savory aroma wrapped around me like a warm blanket, instantly making the kitchen feel cozy. These Spinach, Feta, and Sun-Dried Tomato Egg Muffins are my go-to for any occasion—whether it’s a leisurely weekend brunch or a quick weekday breakfast. Not only are they incredibly easy to whip up, but they also pack a nutritious punch that’ll keep you satisfied. With the rich flavors of creamy feta intertwined with fresh spinach and sweet sun-dried tomatoes, every bite is a delightful experience. Plus, they’re perfect for meal prep, making your busy days a little bit easier. Curious about how to make these delectable muffins your own? Let’s dive into the recipe! Why Are These Muffins a Must-Try? Fluffy Texture: Each muffin bakes to a perfect golden brown, crispy on the outside yet soft and fluffy inside—like a mini quiche in muffin form! Nutritional Powerhouse: Packed with spinach and feta, these muffins offer a healthy dose of vitamins and protein to energize your day. Customizable Delight: Feel free to swap in your favorite ingredients; whether it’s adding mushrooms or switching to goat cheese, the options are endless! Quick Meal Prep: In just over 20 minutes, you’ll have a batch of these delicious muffins ready to nourish you all week. Perfect for a busy lifestyle! Crowd-Pleasing Flavor: With their rich taste and vibrant colors, these muffins are sure to impress family and friends alike—serve them at your next brunch or gathering! For more ideas on delightful dishes, consider checking out these Cheesy Ranch Sausage or Chicken Mac Cheese recipes! Feta and Sun-Dried Tomato Egg Muffins For the Muffins Eggs – The foundation of the muffins, providing protein and structure; large eggs work best for fluffiness. Milk – Introduces moisture and tenderness; almond milk is a great dairy-free alternative. Fresh Spinach – Infuses flavor and nutrients into each bite; can be replaced with kale if desired. Feta Cheese – Adds a creamy and tangy essence; crumbled goat cheese or sharp cheddar can also shine here. Sun-Dried Tomatoes – Brings a sweet and intense flavor; feel free to swap with roasted red peppers for a different twist. Baking Powder – Essential for fluffiness; ensure it’s fresh for maximum rise. Salt & Pepper – Basic seasonings that elevate the overall taste; customize the quantity to suit your flavor preferences. With these simple ingredients, you’ll create delightful Feta and Sun-Dried Tomato Egg Muffins that are sure to impress! Step‑by‑Step Instructions for Feta, and Sun-Dried Tomato Egg Muffins Step 1: Preheat and Prepare Begin by preheating your oven to 375°F (190°C). While the oven warms, grease a muffin tin with nonstick spray to ensure your delicious Feta and Sun-Dried Tomato Egg Muffins release easily after baking. Take a moment to gather your ingredients, so you’re ready to start mixing. Step 2: Whisk the Egg Mixture In a large mixing bowl, crack open your eggs and whisk them until they are frothy, which should take about 1-2 minutes. Carefully add in the milk, followed by a sprinkle of salt and pepper, whisking until the mixture is well combined. This egg base is crucial for achieving that fluffy texture in your muffins. Step 3: Incorporate the Spinach and Cheese Next, gently fold in your fresh spinach, ensuring you’ve squeezed out any excess moisture—this helps avoid soggy muffins. Then, add the crumbled feta cheese and chopped sun-dried tomatoes, mixing everything together with a spatula until evenly distributed. The vibrant colors will start to shine through in this tasty mixture! Step 4: Add Baking Powder Once all ingredients are integrated, sprinkle the baking powder across the mixture and fold it in carefully. Be cautious not to overmix! Just a few stirs will ensure the baking powder is evenly incorporated, allowing your Feta and Sun-Dried Tomato Egg Muffins to rise beautifully in the oven. Step 5: Fill the Muffin Tin Now it’s time to fill your prepared muffin tin! Pour the egg mixture into each cup, filling them about ¾ full to allow space for rising. As you do so, keep an eye out for even distribution among the cups, ensuring that every muffin gets a hearty helping of the delicious filling you’ve created. Step 6: Bake Until Golden Place the muffin tin in the preheated oven and bake for 20-25 minutes. Keep an eye on them as they bake; you’re looking for a golden-brown top and a fragrant aroma filling your kitchen. A toothpick inserted into the center should come out clean, signaling that your muffins are ready. Step 7: Cool and Serve Once baked, remove the muffin tin from the oven and let it cool for about 5 minutes. After they’ve cooled slightly, gently use a knife to loosen the edges and transfer the warm Feta and Sun-Dried Tomato Egg Muffins onto a cooling rack. Serve them warm, and savor every delightful bite! What to Serve with Feta and Sun-Dried Tomato Egg Muffins The delightful flavors of these muffins create the perfect opportunity to craft a beautifully balanced meal that warms the heart and satisfies the palate. Fresh Green Salad: The crispness of a light salad filled with mixed greens and a tangy vinaigrette balances the savory muffins beautifully. Creamy Avocado Toast: This trendy adding a creamy avocado layer lends a rich, buttery flavor, ensuring each bite is a luxurious experience. Roasted Sweet Potatoes: The sweetness from roasted sweet potatoes complements the savory muffins and adds a satisfying heartiness to your meal. Indulge in the contrast of textures and flavors! A sprinkle of salt and pepper on the sweet potatoes elevates their flavor even further. Homemade Salsa: A zesty tomato salsa adds brightness and freshness, perfectly cutting through the richness of the muffins. Easy to whip up and bursting with flavor, salsa can easily be customized to suit your taste, making it a versatile sidekick! Prosecco or Sparkling Water: A bubbly drink adds a festive touch to your brunch or breakfast. Pairing the muffins with sparkling beverages enhances the overall experience. Imagine clinking glasses and sharing smiles over a delightful meal filled with vibrant flavors and uplifting company! Storage Tips for Feta and Sun-Dried Tomato Egg Muffins Fridge: Store your muffins in an airtight container for up to 5 days to keep them fresh and flavorful. Freezer: Freeze individual muffins wrapped tightly in plastic wrap or aluminum foil, then in a resealable bag for up to 3 months. Reheating: To enjoy your frozen muffins, simply thaw in the fridge overnight, then reheat in the oven at 350°F (175°C) for about 10 minutes, bringing back that fluffy texture. Room Temperature: If you plan to eat them within a day, keep muffins in a sealed container at room temperature, ensuring they remain dry and tasty. Feta and Sun-Dried Tomato Egg Muffins Variations Feel free to let your creativity shine and make these muffins truly your own with these delightful twists! Dairy-Free: Swap the feta cheese for a dairy-free cream cheese alternative for a tasty vegan version. Greens Galore: Substitute spinach with swiss chard or arugula for a unique flavor and nutrient profile. These greens will add a peppery kick! Protein Boost: Incorporate cooked quinoa or black beans for an extra protein punch. They’ll not only increase nutrition but also add a delightful texture. Herb Infusion: Add fresh herbs like dill or basil to enhance the savory flavor. Their aromatic qualities work wonders alongside the existing ingredients. Spicy Kick: Toss in some diced jalapeños or red pepper flakes for those who enjoy a little heat. The spice beautifully contrasts against the creamy feta. Flavor Switch: Use pesto instead of sun-dried tomatoes for an Italian twist. This will create a rich and aromatic experience in every bite. Mushroom Medley: Add sautéed mushrooms for additional earthiness. Their umami flavor will deepen the overall taste, making each muffin so much more savory. Mediterranean Delight: Sprinkle in some olives or artichoke hearts for a Mediterranean flair. They’ll complement the feta and sun-dried tomatoes perfectly! These variations will not only elevate your Feta and Sun-Dried Tomato Egg Muffins but also cater to various tastes! If you’re interested in exploring more delicious recipes, don’t miss my Chicken Mac Cheese or Cheesy Ranch Sausage dishes—they’re sure to impress! Expert Tips for Feta and Sun-Dried Tomato Egg Muffins Moisture Matters: Squeeze excess water from the spinach to avoid soggy feta and sun-dried tomato egg muffins. This ensures a perfect, fluffy texture. Gentle Mixing: Avoid overmixing the batter. A few gentle folds are all you need to blend ingredients, keeping your muffins airy and light. Check Freshness: Make sure your baking powder is fresh. Old baking powder can hinder rising, resulting in denser muffins. Customize Wisely: Feel free to vary the ingredients, but start with the basic recipe. Adding too many wet ingredients can affect the texture. Cool Before Serving: Let muffins cool slightly before removing from the tin. This helps maintain their shape and prevents breakage. Make Ahead Options These Spinach, Feta, and Sun-Dried Tomato Egg Muffins are ideal for meal prep enthusiasts! You can whisk together the egg and milk base, fold in the spinach, feta, and sun-dried tomatoes, and refrigerate the mixture for up to 24 hours before baking. Simply cover it tightly in an airtight container to maintain freshness. When you’re ready to bake, stir in the baking powder, fill the muffin tin, and pop them in the oven. For longer storage, you can bake the muffins ahead of time and store them in the fridge for up to 5 days or freeze them individually for up to 3 months. Just reheat in the microwave for a quick and delightful meal! Feta and Sun-Dried Tomato Egg Muffins Recipe FAQs How do I choose the right spinach for the muffins? Absolutely! When selecting spinach, look for vibrant green leaves without any dark spots or yellowing. Fresh spinach should smell earthy and pleasant. If using frozen spinach, make sure to thaw it completely and squeeze out excess moisture to avoid sogginess in your muffins. What’s the best way to store these muffins? You can store your Feta and Sun-Dried Tomato Egg Muffins in an airtight container in the fridge for up to 5 days. If you want to keep them longer, freeze individual muffins wrapped tightly in plastic wrap or aluminum foil. Place them in a resealable bag and they’ll stay fresh for up to 3 months. Can I freeze the muffins for later? If so, how? Yes, you can easily freeze these muffins! First, let them cool completely after baking. Then, individually wrap each muffin in plastic wrap or aluminum foil. Place the wrapped muffins into a resealable freezer bag. When you’re ready to enjoy one, simply thaw it in the fridge overnight and reheat at 350°F (175°C) for about 10 minutes for that fresh-baked taste. What if my muffins turn out too soggy? If your Feta and Sun-Dried Tomato Egg Muffins are soggy, it’s likely due to excess moisture from the spinach or overmixing the batter. To avoid this, ensure you squeeze out as much moisture as possible from the spinach before adding it to the mixture. Also, fold the ingredients gently to maintain the fluffiness. Are these muffins suitable for people with allergies? Very! These muffins can be customized for various dietary needs. If you have dairy allergies, use almond milk and substitute the feta cheese with a dairy-free cheese alternative. Additionally, if you have a gluten allergy, ensure that your baking powder is gluten-free. Always check ingredient labels to be sure they meet your dietary needs! Can I change the ingredients for different flavors? The more the merrier! Feel free to experiment with ingredients based on your preferences. For a different flavor profile, you could swap out spinach for kale or add diced bell peppers for a crunch. You could also switch feta for goat cheese or cheddar if you prefer. Just keep the ratios about the same so the muffins retain their structure! Feta and Sun-Dried Tomato Egg Muffins That'll Brighten Mornings Delicious and nutritious Feta and Sun-Dried Tomato Egg Muffins, perfect for breakfasts and meal prep. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 25 minutes minsCooling Time 5 minutes minsTotal Time 40 minutes mins Servings: 12 muffinsCourse: BreakfastCalories: 120 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Muffins6 large Eggs The foundation of the muffins.1/2 cup Milk Almond milk is a great dairy-free alternative.2 cups Fresh Spinach Can be replaced with kale if desired.1 cup Feta Cheese Crumbled goat cheese or sharp cheddar can also shine here.1/2 cup Sun-Dried Tomatoes Brings a sweet and intense flavor.1 teaspoon Baking Powder Essential for fluffiness.to taste Salt & Pepper Customize the quantity to suit your flavor preferences. Equipment Muffin tinMixing bowlWhiskSpatula Method Step-by-Step InstructionsPreheat your oven to 375°F (190°C) and grease a muffin tin with nonstick spray.In a large mixing bowl, crack open your eggs and whisk them until frothy. Add milk, sprinkle salt and pepper, and whisk until combined.Gently fold in fresh spinach, then add crumbled feta cheese and chopped sun-dried tomatoes. Mix until evenly distributed.Sprinkle baking powder across the mixture and fold it in carefully, being cautious not to overmix.Pour the egg mixture into each muffin cup, filling about ¾ full.Bake in the preheated oven for 20-25 minutes or until golden brown and a toothpick inserted comes out clean.Let cool for 5 minutes, then loosen edges with a knife and transfer muffins to a cooling rack. Serve warm. Nutrition Serving: 1muffinCalories: 120kcalCarbohydrates: 5gProtein: 8gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 50IUVitamin C: 10mgCalcium: 15mgIron: 6mg NotesSqueeze excess water from spinach to avoid sogginess. Avoid overmixing to keep muffins airy. Ensure baking powder is fresh for best results. Tried this recipe?Let us know how it was!
