Description
Elevate your mornings with these Spinach Feta and Sun-Dried Tomato Egg Muffins, a delightful blend of fresh ingredients that packs a flavorful punch. These savory egg cups are not only quick and easy to prepare but also offer a nutritious start to your day or a satisfying snack anytime. Loaded with vibrant spinach, tangy feta, and the robust taste of sun-dried tomatoes, they make for a perfect breakfast option that can be enjoyed warm or stored for later. Ideal for meal prep, these muffins are versatile enough to customize with your favorite vegetables or seasonings.
Ingredients
- 10 large eggs
- 1/2 cup milk
- 1 cup fresh spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup feta cheese, crumbled
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin with cooking spray.
- In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- Stir in the chopped spinach, sun-dried tomatoes, crumbled feta cheese, and Italian seasoning until evenly distributed.
- Pour the mixture into the muffin tin cups until they are about two-thirds full.
- Bake for 18-22 minutes or until set and lightly golden on top.
- Allow the muffins to cool for about 5 minutes before gently removing them from the tin.
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 100
- Sugar: 1g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 185mg
Keywords: Feel free to customize by adding other vegetables like bell peppers or zucchini. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.