Spinach Feta Sun-Dried Muffins

Spinach feta and sun-dried tomato egg muffins deliver easy protein-filled breakfasts that taste special and bring a Mediterranean twist to busy mornings. The creamy feta pairs with the sweet tang from sun-dried tomatoes and fresh spinach in every bite.

These muffins became my go-to answer for hectic weekdays when I wanted something savory and homemade without spending ages in the kitchen. When my family started asking for these as their on-the-go breakfast I knew I found a keeper. Because they're oven baked you avoid the morning rush and cleanup.

Gather Your Ingredients

• Large eggs: Provide a rich base and essential protein. Choose the freshest eggs you can find for best texture.
• Fresh spinach: Adds color and a fresh bite. Baby spinach is especially tender.
• Crumbled feta cheese: Offers creamy saltiness. Opt for sheep's feta for more flavor.
• Sun dried tomatoes: Sweet, chewy and tangy. Use the oil packed type and blot lightly for the best mouthfeel.
• Whole milk: Lends creamy moisture. Non dairy options like oat or almond milk work in a pinch.
• Salt and black pepper: Amplify flavors. Always taste before final seasoning.
• Baking powder: Ensures a light, springy rise in each muffin. Use freshest possible for best lift.

How to Make It

Prepare the Pan:

Grease your muffin tin well with non stick spray or a touch of oil. Every nook needs coverage so muffins slide out easily.

Whisk the Eggs:

Crack all eggs into a large bowl. Whisk until light and frothy as this makes your muffins fluffier. Take your time about a minute of whisking.

Add Milk, Salt, and Pepper:

Pour in your chosen milk along with measured salt and black pepper. Whisk vigorously so everything is evenly dispersed.

Combine the Veggies, Cheese, and Baking Powder:

Scatter in the chopped spinach, crumbled feta, sun dried tomatoes and baking powder. Use a rubber spatula to fold gently until just mixed so you do not deflate your eggs.

Fill the Muffin Cups:

Carefully spoon or pour the mixture into your prepared tin. Fill each about three quarters full to allow space for rising.

Bake Until Golden:

Slide tray into your preheated oven. Bake for 20 to 25 minutes. Start checking at 20 minutes. Muffins should puff up and turn golden brown. The aroma will be irresistible.

Cool and Release:

Allow muffins to cool in the pan for a few minutes before running a thin spatula around edges. Gently lift each one to serve warm or transfer to a rack to cool completely for later storage.

I truly adore how the sun dried tomatoes bring a sweet and slightly smoky punch in every bite. The first time my kids helped chop and mix they claimed these muffins as their favorite breakfast ever and now making them has become a little family ritual.

Flavor Boosters

Spinach can be wilted first if you prefer a softer texture in the muffins. Feta adds plenty of salt so taste the mixture before adding extra seasoning. If sun dried tomatoes are dry packed soak in warm water first until plump.

Serving Suggestions

These muffins taste delicious at room temp or even cold on a picnic. Try them split and sandwiched with avocado or smoked salmon for a fancier brunch. Sometimes I pack two with cherry tomatoes and cucumber slices for a balanced lunch box meal.

Creative Twists

Swap out feta with goat cheese or shredded cheddar. For greens try kale or arugula in place of spinach. Chopped roasted peppers or olives can add more Mediterranean flair. A creamy plant based cheese works if dairy is an issue.

These muffins freeze beautifully so you can always have a nourishing breakfast ready. A sprinkle of dried herbs or a pinch of red pepper flakes gives them extra Mediterranean flair anytime.

Common Questions About This Recipe

→ Can I use frozen spinach instead of fresh?

Yes, thaw and drain frozen spinach thoroughly before adding to prevent excess moisture in the egg muffins.

→ What is the best type of sun-dried tomato to use?

Oil-packed sun-dried tomatoes add extra flavor and a moist texture but make sure to chop them finely for even distribution.

→ Can these muffins be made dairy-free?

Substitute feta with a dairy-free cheese alternative and use non-dairy milk for a suitable swap.

→ How do I prevent the muffins from sticking?

Grease the muffin tin thoroughly or use silicone liners for easy removal and minimal cleanup.

→ Are these muffins suitable for meal prep?

Absolutely. Cool them completely, store in an airtight container, and refrigerate for up to four days for grab-and-go meals.