Spinach Feta and Sun-Dried Tomato Egg Muffin Cups
These Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups are a delicious and nutritious option for breakfast or a snack. Packed with protein and flavor, they are easy to prepare and can be enjoyed warm or cold. Perfect for meal prep, these muffin cups are a wholesome choice for busy days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 2 cups spinach, chopped
- 1/4 cup feta cheese, crumbled
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 4 eggs
- 3/4 cup egg whites
- Cooking spray
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or line it with silicone muffin liners.
- In a mixing bowl, whisk together the eggs and egg whites until well combined. Add chopped spinach, crumbled feta cheese, chopped sun-dried tomatoes, Italian seasoning, salt, and pepper to the egg mixture. Stir until all ingredients are evenly distributed.
- Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until the egg muffins are set and lightly golden on top.
- Remove the muffin tin from the oven and let the egg muffin cups cool for a few minutes before removing them from the tin. Use a knife or spatula to loosen the edges of the egg muffins, then transfer them to a wire rack to cool completely. Once cooled, store the egg muffin cups in an airtight container in the refrigerator for up to 3-4 days.
- Serve the Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups warm or cold as a delicious and convenient breakfast or snack option.
Nutrition
- Calories: 110
- Sugar: 2g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 210mg