Description
A nutritious and delicious breakfast option, these Spinach Feta and Sun-Dried Tomato Egg Muffins are perfect for a healthy start to your day.
Ingredients
Scale
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup milk
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the eggs and milk.
- Add the chopped spinach, feta cheese, sun-dried tomatoes, salt, and pepper to the egg mixture.
- Grease a muffin tin and pour the egg mixture evenly into each muffin cup.
- Bake for 20-25 minutes or until the muffins are set and lightly golden on top.
- Allow to cool slightly before removing from the muffin tin.
Notes
- These muffins can be stored in the refrigerator for up to 5 days.
- They can also be frozen for longer storage.
- Feel free to add other vegetables or cheese to customize your muffins.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 150mg
Keywords: Spinach Feta and Sun-Dried Tomato Egg Muffins, healthy breakfast, egg muffins, Mediterranean diet