Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 12 Egg Muffins
I love recipes I can make ahead especially the ones I can just pop in the oven the next day for breakfast. Busy days are always a thing, so easy and quick meals are my best friends. And these tasty muffin cups made with spinach, feta, eggs, and sun-dried tomato are not only delicious but are extremely easy and fast to make. You can even made them the night before and sneak them out for a to-go breakfast.
Loaded with flavour this less stressful breakfast is one of my favourite and go-to breakfasts. My family loves these muffin cups so much. It’s incredibly filling, super healthy, packed with loads of spinach, and topped with chopped sun-dried tomatoes and feta cheese. And the best part is each cup only has 50 calories! Grab one or two and you’re good!
Ingredients
4 Eggs
3/4 c. egg whites
1/2 c. sun-dried tomatoes, drained and chopped
2 c. spinach, chopped
1/4 c. feta cheese, crumbled
1 tsp Italian seasoning
salt and pepper to taste
cooking spray
How to make spinach, feta, and sun-dried tomato egg muffin cups
Step 1: Prepare the oven. Preheat it to 375 degrees. Using cooking spray, grease a 12-cup muffin pan.
Step 2: Place the eggs, egg whites, spinach, Italian seasoning, salt, and pepper in a medium bowl. Mix well until combined. Then, into the prepared muffin cups, pour the egg mixture, filling each cup to about 3/4 of the way. And sprinkle each egg mixture with sun-dried tomatoes and feta cheese.
Step 3: Place in the preheated oven and bake for about 15 to 18 minutes. Remove from the oven when done and allow the cups to cool in the pan for at least 5 minutes. Around the edges of each cup, slide a small spatula or butter knife to loosen the sides. Then, lift the muffin cups one by one.
Ingredients
- 4 Eggs
- 3/4 c. egg whites
- 1/2 c. sun-dried tomatoes, drained and chopped
- 2 c. spinach, chopped
- 1/4 c. feta cheese, crumbled
- 1 tsp Italian seasoning
- salt and pepper to taste
- cooking spray
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees. Using cooking spray, grease a 12-cup muffin pan.
Step 2: Place the eggs, egg whites, spinach, Italian seasoning, salt, and pepper in a medium bowl. Mix well until combined. Then, into the prepared muffin cups, pour the egg mixture, filling each cup to about 3/4 of the way. And sprinkle each egg mixture with sun-dried tomatoes and feta cheese.
Step 3: Place in the preheated oven and bake for about 15 to 18 minutes. Remove from the oven when done and allow the cups to cool in the pan for at least 5 minutes. Around the edges of each cup, slide a small spatula or butter knife to loosen the sides. Then, lift the muffin cups one by one.
