Introduction
Welcome to a delightful recipe that’s not only delicious but also packed with nutritious goodness! These Spinach Feta and Sun-Dried Tomato Egg Muffins are perfect for busy mornings or as a healthy snack throughout the day. Imagine waking up to the aroma of baked eggs mingling with the earthy notes of fresh spinach, the tanginess of feta, and a hint of sun-dried tomatoes! They are wonderfully versatile, easy to make, and a fantastic option for meal prep. Grab your muffin tin, and let’s get started!
Ingredients
- 8 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1/2 cup feta cheese, crumbled
- 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 muffin tin
Prep Time, Cook Time, Total Time, Yield
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 muffins
Directions and Instructions
- Preheat your oven to 350°F (175°C) and generously grease a muffin tin with cooking spray or a drizzle of olive oil.
- In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder until the mixture is light and frothy.
- Fold in the chopped spinach, sun-dried tomatoes, and crumbled feta cheese, ensuring all the ingredients are evenly distributed.
- Pour the egg mixture into the prepared muffin cups, filling each about two-thirds full to allow for rising.
- Bake in the preheated oven for 18-20 minutes, or until the muffins are puffy, set, and lightly golden on top.
- Allow the muffins to cool in the pan for a few minutes before carefully removing them. Enjoy warm, or let them cool completely before storing for later!
Notes or Tips
Feel free to customize these muffins to suit your taste! You can swap out the sun-dried tomatoes for roasted red peppers or add other vegetables like bell peppers or zucchini. For an extra kick, sprinkle in some red pepper flakes. These egg muffins can be stored in the refrigerator for up to five days, making them an ideal grab-and-go breakfast or snack option.
Cooking Techniques
Whisking the eggs until frothy incorporates air, helping your muffins rise beautifully in the oven. When adding the veggies and cheese, gently fold them into the egg mixture to keep the muffins light and airy. Additionally, greasing the muffin tin well is crucial to prevent sticking, so don’t skip that step!
FAQ
Can I freeze these muffins?
Yes! These egg muffins freeze well. Just allow them to cool completely, then place them in an airtight container or freezer bag. They can be stored in the freezer for up to three months. Reheat them in the microwave or oven when you’re ready to enjoy.
Can I make these muffins ahead of time?
Absolutely! They are perfect for meal prep. You can make a batch at the beginning of the week and enjoy them all week long.
Conclusion
These Spinach Feta and Sun-Dried Tomato Egg Muffins are not only satisfying but also a breeze to whip up. Ideal for breakfast or a quick snack, they are sure to become a staple in your kitchen. Give this recipe a try, and delight in the burst of flavors that will leave you craving more. Happy cooking!