Spinach Feta Sun-Dried Muffins (Recipe for Printing)
Welcome spring mornings or brunch events with spinach, feta, and sun-dried tomato egg muffins. Enjoy Mediterranean flavors in every bite. Versatile for breakfast or snack. Save & click.
# What You Need:
→ Main Ingredients
01 -
6 large eggs
02 -
1 cup fresh spinach, chopped
03 -
1/2 cup crumbled feta cheese
04 -
1/2 cup sun-dried tomatoes, chopped, oil-packed preferred
05 -
1/4 cup whole milk or non-dairy alternative
06 -
1/2 teaspoon salt, or to taste
07 -
1/4 teaspoon black pepper, or to taste
08 -
1 teaspoon baking powder
# How to Make It:
01 -
Preheat the oven to 375°F (190°C) and lightly grease a standard muffin tin with non-stick cooking spray.
02 -
Crack the eggs into a large bowl and whisk until frothy. Add the whole milk, salt, and black pepper, whisking until fully incorporated.
03 -
Fold in the chopped fresh spinach, crumbled feta cheese, chopped sun-dried tomatoes, and baking powder, mixing gently until just combined.
04 -
Evenly distribute the egg mixture among the prepared muffin cups, filling each approximately three-quarters full.
05 -
Transfer the muffin tin to the preheated oven and bake for 20 to 25 minutes, or until the tops are golden brown and the eggs are set.
06 -
Remove from the oven and allow the muffins to cool slightly before releasing from the tin. Serve warm.
# Extra Tips:
01 -
Ensure spinach is well-drained to avoid excess moisture in the muffins.