It is Monday morning and your alarm just went off. You need a nutritious breakfast but time is ticking away. These healthy egg muffins are your new morning best friend.
Spring is the perfect time for a fresh start. These muffins bring garden-fresh flavors right to your table. They are light, bright, and packed with protein to keep you full.
Why You’ll Love This Recipe
You will love how these save your busy mornings. They are perfect for meal prep on a quiet Sunday. You just grab one and go as you head out the door.
These muffins are also very budget-friendly for families. They use simple staples you likely already have. Your kids will love the creamy feta and colorful tomatoes inside.
Simple Cooking Method
Making these is as easy as scrambling eggs. You do not need any special kitchen skills. Just whisk your ingredients and let the oven do the work. Beginners can master this on the very first try.
Ingredients You’ll Need
These ingredients are fresh and vibrant, making them perfect for a healthy reset.
- 10 large eggs
- 1/2 cup whole milk
- 2 cups fresh baby spinach, roughly chopped
- 1/2 cup feta cheese, crumbled
- 1/3 cup sun-dried tomatoes in oil, drained and chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- Non-stick cooking spray
Step-by-Step Directions
- Preheat oven to 350°F (175°C) and generously grease a 12-cup muffin tin.
- In a large mixing bowl, whisk eggs, milk, salt, pepper, and garlic powder.
- Divide the spinach, feta, and sun-dried tomatoes evenly among the 12 cups.
- Pour the egg mixture over the fillings until cups are 3/4 full.
- Bake for 20 to 25 minutes or until eggs are set and golden.
- Let cool in the tin for 5 minutes before removing carefully.
- Serve immediately or store for later in the week.
Best Ways to Enjoy It
Serve these warm with a side of fresh fruit. They also pair perfectly with a slice of whole-grain toast. For a leisurely weekend brunch, serve them on a big platter.
If you are in a rush, just wrap one in a napkin. They are the ultimate portable breakfast for your commute. You can even top them with a little hot sauce for a kick.
Storage & Reheating
Keep your leftovers in an airtight container in the fridge. They will stay fresh for 4 days easily. This makes your weekday mornings completely stress-free.
To reheat, just pop them in the microwave for 30 seconds. You can also use a toaster oven for a crispier texture. They freeze well too for up to three months.
Tips for Best Results
- Grease the muffin tin very well to prevent sticking.
- Chop the spinach finely so it distributes evenly.
- Do not overfill the cups or they might spill over.
- Use a silicone muffin pan for the easiest removal.
- Drain the sun-dried tomatoes well to avoid excess oil.
- Whisk the eggs until frothy for a lighter texture.
- Add a pinch of red pepper flakes for extra heat.
Ways to Switch It Up
- Swap feta for goat cheese for a creamier bite.
- Add cooked bacon bits for a savory, smoky twist.
- Use kale instead of spinach for more harvest flavor.
- Try egg whites only for a lower-calorie version.
Common Questions
Can I freeze these egg muffins?
Yes, they freeze beautifully! Just wrap them individually and store in a freezer bag. Thaw them overnight in the fridge before reheating.
Are these muffins keto-friendly?
Absolutely, they are naturally low in carbs and high in protein. They fit perfectly into a keto or low-carb lifestyle. Just be sure to use full-fat dairy.
I hope these muffins make your busy mornings feel a little lighter and more delicious. Cooking for your family should be a joy, not a chore. Enjoy every fresh, cheesy bite!
— Katie Wood
Ingredients
- 10 large egg s
- 1/2 cup whole milk
- 2 cups fresh baby spinach, roughly chopped
- 1/2 cup feta cheese, crumbled
- 1/3 cup sun -dried tomatoes in oil, drained and chopped
- 1/2 teaspoon sal t
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- Non -stick cooking spray
Instructions
- Preheat oven to 350°F (175°C) and generously grease a 12-cup muffin tin with non-stick cooking spray.
- In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until well combined and slightly frothy.
- Divide the chopped spinach, crumbled feta, and sun-dried tomatoes evenly among the 12 muffin cups.
- Pour the egg mixture over the fillings in each cup, filling them to about 3/4 full.
- Bake for 20 to 25 minutes or until the eggs are set and the tops are slightly golden.
- Remove from the oven and let cool in the tin for 5 minutes before using a knife to gently loosen the edges and lift the muffins out.
- Serve immediately or store in an airtight container in the refrigerator for up to 4 days.
