If you’re on the hunt for a breakfast that’s as vibrant in flavor as it is simple to prepare, the Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups Recipe is your new best friend. These delightful little bites combine the bright, earthy freshness of spinach, the tangy creaminess of crumbled feta, and the rich, concentrated sweetness of sun-dried tomatoes—all wrapped up in a perfectly baked egg muffin. Whether you’re whipping them up for a busy weekday morning or impressing friends at brunch, this recipe brings Mediterranean charm and wholesome goodness to your table with every single bite.
Ingredients You’ll Need
Don’t let the short list fool you—each ingredient in this recipe plays a crucial role in creating the perfect balance of taste, texture, and color that makes these egg muffin cups irresistible.
- 8 large eggs: The rich, protein-packed base that gives structure and substance.
- ½ cup milk (dairy or non-dairy): Adds creaminess and helps keep the muffins tender.
- 1 cup fresh spinach (chopped): Brings vibrant color and a mild, earthy flavor that brightens every bite.
- ½ cup crumbled feta cheese: Delivers a tangy, salty punch that pairs beautifully with the veggies.
- â…“ cup sun-dried tomatoes (chopped, oil-packed and drained): Adds a sweet and savory depth with a chewy texture.
- ¼ cup diced red onion: Offers a subtle sharpness and crunch, balancing the creaminess of the eggs and cheese.
- ¼ teaspoon garlic powder: Infuses a mild, savory warmth throughout.
- ¼ teaspoon salt: Enhances all the natural flavors.
- ¼ teaspoon black pepper: Adds just the right amount of spice to lift the dish.
- Olive oil or nonstick spray (for greasing muffin tin): Ensures easy removal and a golden texture on the edges.
How to Make Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups Recipe
Step 1: Prepare Your Muffin Tin
Start by preheating your oven to 350°F (175°C). While the oven warms up, grease a 12-cup muffin tin with olive oil or a quick spray of nonstick cooking spray. This small step ensures your egg muffins will pop right out with a beautiful golden edge.
Step 2: Whisk the Eggs and Milk
In a large bowl, crack all 8 eggs and add the ½ cup of milk. Whisk them together thoroughly until the mixture is smooth and slightly frothy, which helps incorporate air for a fluffier texture in your muffin cups.
Step 3: Combine the Mix-Ins
Now comes the fun part: stirring in your chopped spinach, crumbled feta, sun-dried tomatoes, diced red onion, garlic powder, salt, and black pepper. This colorful mix will make your egg muffin cups pop with Mediterranean delight, each ingredient blending to create layers of texture and flavor.
Step 4: Fill and Bake
Distribute the egg mixture evenly among the prepared muffin cups, filling each about three-quarters full to allow room for puffing. Pop the tray into the oven and bake for 18 to 22 minutes, or until the eggs are set and slightly golden on top—your kitchen will start to smell amazing!
Step 5: Cool and Remove
Let the egg muffin cups cool for a few minutes in the tin before carefully removing them. This resting time helps them hold their shape beautifully and makes them easier to handle.
How to Serve Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups Recipe
Garnishes
Sprinkle a little fresh chopped parsley or chives on top for a burst of fresh color and an herbal note that complements the savory ingredients wonderfully. A light drizzle of extra virgin olive oil adds a lovely sheen and richness if you’re serving immediately.
Side Dishes
Pair your egg muffin cups with a crisp side salad dressed in lemon vinaigrette or a handful of fresh fruit to balance the savory with a touch of sweetness. For a heartier breakfast, toast a slice of crusty whole grain bread or serve alongside roasted potatoes for extra comfort.
Creative Ways to Present
Serve these egg muffins in small silicone cupcake liners for an easy, grab-and-go presentation. You can also stack two on a plate with a smear of herb-infused cream cheese between for a delightful breakfast sandwich twist. Hosting a brunch? Arrange them on a platter with colorful garnishes—everyone will be impressed by the vibrant pop of sun-dried tomatoes and greens.
Make Ahead and Storage
Storing Leftovers
Leftover egg muffin cups store beautifully in the refrigerator for up to 5 days when kept in an airtight container. They make for an effortless grab-and-go breakfast or snack throughout the week without sacrificing flavor.
Freezing
If you want to plan further ahead, freeze your baked egg muffin cups in a single layer on a baking sheet first, then transfer to a freezer-safe container or bag for up to 2 months. This method allows you to enjoy your Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups Recipe anytime you need a quick nutritious bite.
Reheating
To warm up, simply microwave a muffin cup for 30 to 45 seconds until heated through. You can also reheat them in a toaster oven for a few minutes to bring back a little crispness on the edges. Either way, they taste almost as fresh as when you first baked them.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just be sure to thaw it fully and squeeze out any excess moisture to avoid watery egg muffins. Frozen spinach works just as well and is a convenient alternative.
What can I substitute for feta cheese?
If feta isn’t your favorite, goat cheese or even shredded mozzarella can make great substitutes, each offering a different but delicious flavor profile.
Are these egg muffins gluten-free?
Yes! This Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups Recipe is naturally gluten-free, making it a great choice for anyone avoiding gluten.
Can I add other vegetables to the egg muffins?
Definitely! Feel free to experiment with bell peppers, mushrooms, or zucchini for added texture and flavor—just make sure to chop them finely so they cook evenly.
How do I make these egg muffins dairy-free?
To make a dairy-free version, swap the milk for your favorite non-dairy alternative and omit the feta or substitute with a plant-based cheese to keep the creamy texture.
Final Thoughts
This Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups Recipe is truly a little morning miracle—combining simplicity, nutrition, and Mediterranean flavors in an easy, make-ahead package. You’ll find yourself reaching for these vibrant egg muffins again and again because they’re not only delicious but also wonderfully versatile. So go ahead, bake up a batch and experience the joy of a breakfast that feels both wholesome and special.
Print
Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 egg muffin cups
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free,Vegetarian
Description
Delicious and nutritious Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups that offer a perfect gluten-free and vegetarian breakfast option. These savory egg muffins are packed with fresh spinach, tangy feta cheese, and flavorful sun-dried tomatoes, baked to a golden perfection. Ideal for meal prep, they can be enjoyed warm or cold and provide a quick, healthy start to your day.
Ingredients
Egg Mixture
- 8 large eggs
- ½ cup milk (dairy or non-dairy)
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Vegetables and Cheese
- 1 cup fresh spinach, chopped
- ½ cup crumbled feta cheese
- â…“ cup sun-dried tomatoes, chopped, oil-packed and drained
- ¼ cup diced red onion
For Greasing
- Olive oil or nonstick spray (for greasing muffin tin)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with olive oil or nonstick spray to ensure the egg muffins do not stick.
- Mix Eggs and Milk: In a large bowl, whisk together the 8 eggs and ½ cup of your preferred milk until the mixture is smooth and slightly frothy, which helps create fluffy muffins.
- Add Flavorings: Stir in the chopped spinach, crumbled feta cheese, chopped sun-dried tomatoes, diced red onion, garlic powder, salt, and black pepper. Mix thoroughly to evenly distribute all ingredients.
- Fill Muffin Cups: Carefully pour the egg mixture into the prepared muffin tin, filling each cup approximately ¾ full to allow room for expansion while baking.
- Bake: Place the muffin tin in the oven and bake for 18 to 22 minutes, or until the egg cups are fully set and lightly golden on top. A toothpick inserted should come out clean.
- Cool and Serve: Let the egg muffin cups cool for a few minutes in the tin before removing. Serve warm immediately or allow to cool completely and store for later use.
Notes
- Store leftover egg muffins in the refrigerator for up to 5 days or freeze for up to 2 months.
- Reheat frozen or refrigerated muffins in the microwave for 30–45 seconds before serving.
- Feta cheese can be substituted with goat cheese for a milder flavor.
- Adding chopped fresh herbs like parsley or basil can enhance the flavor and freshness.
