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A tray of golden-brown spinach and feta egg muffins with sun-dried tomatoes
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Spinach Feta Sun-Dried Tomato Egg Muffins

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 12 servings
Calories: 115kcal

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.