Description
Spinach, Feta, and Sun-Dried Tomato Egg Muffins are a deliciously savory breakfast option that combines fresh spinach, tangy feta cheese, and flavorful sun-dried tomatoes. Packed with protein and vibrant ingredients, these muffins are perfect for meal prep or a quick grab-and-go breakfast. With an easy preparation and baking time, you can enjoy these delightful bites any day of the week—making mornings not just nutritious but also enjoyable!
Ingredients
Scale
- 6 large eggs
- 1 cup fresh baby spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/2 cup sun-dried tomatoes, finely chopped (oil-packed)
- 1/2 cup red bell pepper, diced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (for greasing)
Instructions
- Preheat oven to 350°F (175°C).
- Grease a muffin tin with olive oil to prevent sticking.
- In a large bowl, whisk the eggs until frothy; season with salt and pepper.
- Mix in chopped spinach, feta cheese, red bell pepper, and sun-dried tomatoes until evenly combined.
- Fill each muffin cup about three-quarters full with the egg mixture.
- Bake for 20-25 minutes or until golden brown and set in the center.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 90
- Sugar: 2g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 160mg