Introduction
Start your mornings on a delightful note with these Spinach Feta and Sun-Dried Tomato Egg Muffins! Bursting with vibrant flavors and packed with nutrition, these savory muffins are the perfect grab-and-go breakfast or a satisfying snack for any time of day. The combination of fresh spinach, tangy feta, and sweet sun-dried tomatoes come together beautifully in a fluffy, egg-based muffin that’s not only easy to make but also a feast for the senses. Let’s dive into this simple yet delicious recipe that your taste buds will thank you for!
Ingredients
- 1 cup fresh spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup feta cheese, crumbled
- 6 large eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Cooking spray or olive oil for greasing
Prep Time, Cook Time, Total Time, Yield
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 12 muffins
Directions and Instructions
- Preheat your oven to 350°F (175°C) and gently grease a muffin tin with cooking spray or a splash of olive oil to prevent sticking.
- In a large mixing bowl, whisk together the eggs and milk until the mixture is smooth and well combined.
- Add the salt, black pepper, garlic powder, and onion powder to the egg mixture, stirring until all the seasoning is fully incorporated.
- Carefully fold in the chopped spinach, sun-dried tomatoes, and crumbled feta cheese until everything is evenly mixed and coated in the egg.
- Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full to allow for rising.
- Bake in the preheated oven for 20-25 minutes, or until the tops of the muffins are set and lightly golden brown.
- Remove the muffin tin from the oven and let it cool for a few minutes before gently removing the muffins.
- Serve warm and enjoy, or store in an airtight container in the refrigerator for up to 4 days.
Notes or Tips
For added flavor, consider mixing in some herbs like fresh parsley or basil! You can also experiment with different cheeses, such as goat cheese or mozzarella, to suit your taste preferences. These muffins are incredibly versatile, so feel free to add other veggies or proteins, like bell peppers or cooked bacon, to customize them further. Make a double batch and freeze some for quick breakfasts on busy mornings!
Cooking Techniques
Mixing eggs correctly is crucial for fluffy muffins. Be sure to whisk them just until combined—overmixing can lead to denser muffins. Greasing the muffin tin thoroughly will help the muffins release easily. If you’re using silicone muffin cups, you may not need to grease them. Baking at the right temperature allows the muffins to rise nicely and develop that beautiful golden color.
FAQ
Can I make these muffins ahead of time?
Absolutely! These egg muffins can be made ahead and stored in the refrigerator for up to four days. Just reheat in the microwave for a few seconds before enjoying.
Can I freeze these muffins?
Yes, they freeze well. Let them cool completely, then store in an airtight container or freezer bag. They can be reheated from frozen in the microwave.
Are they gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free, making them a great option for anyone with gluten sensitivities.
Conclusion
These Spinach Feta and Sun-Dried Tomato Egg Muffins are not just a treat for your taste buds but also a wholesome choice to fuel your day. Easy to whip up and customizable with your favorite ingredients, they will quickly become a staple in your kitchen. So grab your muffin tin, and let’s create something delightful that you and your loved ones can enjoy throughout the week!