Description
Protein-packed egg muffins with spinach, feta, and sun-dried tomatoes. Make ahead for easy healthy breakfasts all week long!
Ingredients
10 large eggs
¼ cup milk (whole milk makes them extra fluffy)
2 cups fresh spinach, roughly chopped
¾ cup crumbled feta cheese
½ cup sun-dried tomatoes, chopped (oil-packed have best flavor)
¼ cup diced onion (yellow or red)
2 cloves garlic, minced
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon black pepper
Cooking spray or olive oil for greasing
Instructions
1. Preheat oven to 350°F and position rack in center. Generously spray 12-cup muffin tin with cooking spray, making sure to get sides and bottoms. Don’t skip this – muffins can stick!
2. In large bowl, crack all eggs and add milk, salt, and pepper. Whisk really well for about 30 seconds – you want it completely combined with no streaks of egg white visible.
3. Roughly chop spinach into bite-sized pieces. Chop sun-dried tomatoes into small pieces. If using oil-packed tomatoes, don’t pat dry – that oil adds flavor! Dice onion finely and mince garlic.
4. Add spinach, feta, sun-dried tomatoes, onion, garlic, and oregano to egg mixture. Fold everything together gently. The spinach will seem like a lot but it wilts down. Make sure feta and vegetables are evenly distributed.
5. Using a ladle or measuring cup, pour egg mixture into prepared muffin cups, filling each about three-quarters full. Give mixture a gentle stir before each scoop to ensure vegetables and cheese in every muffin.
6. Bake for 20-25 minutes until muffins are set in center and lightly golden on top. They should puff up beautifully and edges will pull away slightly from pan. Test by gently pressing center – should spring back and feel firm.
7. Let muffins cool in pan for 5 minutes – this makes them easier to remove without breaking. Run butter knife around edges and gently lift out. They’ll deflate slightly as they cool, which is normal.
Notes
Grease muffin tin generously or muffins will stick – even nonstick pans need spray!
Don’t overfill cups – three-quarters full is perfect or they’ll overflow.
If using frozen spinach, thaw completely and squeeze out ALL water or muffins will be soggy.
Let cool 5 minutes before removing from pan or they’ll fall apart.
Add tablespoon of cream cheese to egg mixture for incredibly creamy muffins.
Make double batch and freeze half – breakfast for two weeks!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean, American