If you’re craving a breakfast that’s both vibrant and packed with wholesome flavor, then you’re going to absolutely love this Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups Recipe. Imagine tender, savory egg bites infused with fresh spinach’s greenness, tangy sun-dried tomatoes’ rich sweetness, and the creamy tang of feta cheese—all baked into perfectly portioned muffin cups. These little delights aren’t just a feast for your taste buds; they’re also an easy and elegant way to energize your mornings or power up your snack time with a Mediterranean twist.
Ingredients You’ll Need
Crafting these egg muffin cups is refreshingly simple because each ingredient plays a meaningful role. Together, they create a gorgeous balance of textures, flavors, and colors that make every bite exciting yet familiar.
- 8 large eggs: The foundation for a fluffy, protein-packed base that holds everything together beautifully.
- 1/4 cup milk (dairy or non-dairy): Adds creaminess and keeps the muffins tender without overwhelming the other flavors.
- 1 cup fresh baby spinach (chopped): Brings a fresh, slightly earthy taste along with a vibrant green color that brightens the dish.
- 1/3 cup sun-dried tomatoes (packed in oil, drained and chopped): Imparts a deep, sweet, and tangy punch that contrasts perfectly with the eggs and feta.
- 1/2 cup crumbled feta cheese: Delivers a creamy, salty note that melts slightly, enriching every bite.
- 1/4 teaspoon garlic powder: Enhances savory depth without overpowering the delicate balance.
- 1/4 teaspoon onion powder: Adds a subtle sweetness and complexity beneath the surface.
- Salt and black pepper to taste: Essential for seasoning and bringing all the flavors to life.
- Olive oil or nonstick spray: For greasing the muffin tin, ensuring your egg muffins slide out easily and keep a beautiful shape.
How to Make Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 375°F. This is the perfect temperature to cook the egg muffin cups evenly and give them a light golden top. Lightly grease a 12-cup muffin tin with olive oil or a nonstick spray—this simple step helps the muffins keep their shape and ensures easy removal once baked.
Step 2: Mix the Egg Base
Grab a large mixing bowl and whisk together 8 large eggs and 1/4 cup of milk until the mixture looks springy and well-combined. This is your canvas for all those delicious additions.
Step 3: Add the Flavorful Ingredients
Next, gently fold in the chopped baby spinach, chopped sun-dried tomatoes, and crumbled feta cheese. Sprinkle in 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, plus salt and black pepper to taste. Stir everything carefully but thoroughly to distribute these vibrant and tasty elements evenly throughout the egg mixture.
Step 4: Fill the Muffin Cups
Pour the egg mixture evenly into the prepared muffin tin cups, filling each about three-quarters full. This leaves enough room for the muffins to puff up without spilling over.
Step 5: Bake to Perfection
Place the muffin tin in your preheated oven and bake for 18 to 22 minutes. You’ll want to watch for the eggs to set completely and develop a slight golden hue on top. The result? Perfectly cooked, fluffy egg muffin cups that hold all those Mediterranean-inspired flavors beautifully.
Step 6: Cool and Enjoy
Once baked, remove the muffin tin from the oven and let the egg muffins rest for a few minutes before taking them out. This little cooling period helps them firm up slightly and makes handling easier. Serve them warm for breakfast, or let cool completely to store for meal prep.
How to Serve Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups Recipe
Garnishes
These egg muffins are delicious on their own, but you can elevate them with fresh garnishes. Sprinkle some chopped fresh parsley or basil for a herbal freshness. A dusting of smoked paprika or a drizzle of extra virgin olive oil can add an elegant touch and a subtle smoky flavor that compliments the sun-dried tomatoes perfectly.
Side Dishes
Pair your Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups Recipe with some crisp mixed greens or a light fruit salad for a balanced breakfast. Toasted whole grain bread or a side of roasted potatoes can add heartiness if you’re extra hungry. For a Mediterranean-inspired meal, serve alongside a cucumber and tomato salad drizzled with lemon and olive oil.
Creative Ways to Present
Try stacking these egg muffin cups with layers of avocado slices and tomato for a beautiful breakfast tower. Or serve them inside warm pita pockets with a smear of hummus for a grab-and-go lunch. You can also cut them in half, top with a dollop of tzatziki, and enjoy them as an elegant appetizer at brunch.
Make Ahead and Storage
Storing Leftovers
These egg muffin cups hold up wonderfully in the fridge for up to 5 days. Store them in an airtight container to keep them moist and flavorful, making them an ideal grab-and-go breakfast or snack throughout the week.
Freezing
If you want to keep them longer, freezing is a fantastic option. Place cooled muffins in a freezer-safe container or bag and freeze for up to 2 months. When ready, you’ll have a quick, nutritious option that feels homemade.
Reheating
To reheat, simply microwave individual muffins for 30 to 45 seconds. They warm through quickly and remain tender, so you won’t lose any of that fresh-baked charm or flavor.
FAQs
Can I use fresh tomatoes instead of sun-dried tomatoes?
While fresh tomatoes add juiciness, sun-dried tomatoes provide a concentrated, sweet-tart flavor that makes this recipe special. If using fresh, consider roasting or sautéing them first to bring out a similar depth.
Are these egg muffin cups gluten-free?
Yes! This recipe contains no gluten ingredients, making it perfect for gluten-free and vegetarian diets.
Can I substitute the spinach with another green?
Absolutely! Kale or arugula work wonderfully as substitutes, each bringing their own unique flavor and texture to the dish.
Is it possible to make this recipe dairy-free?
Yes, by swapping out feta for a dairy-free cheese alternative or simply omitting it, you can enjoy a dairy-free version while maintaining a great taste.
How long do these egg muffin cups keep their freshness?
Stored properly in the refrigerator, they stay fresh for up to 5 days. For longer storage, freezing is recommended.
Final Thoughts
There’s something truly comforting about these Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups Recipe that keeps me reaching for them time and again. They’re simple yet sophisticated, quick to whip up but impressive enough to share with friends or family. Once you try them, I’m confident they’ll become a treasured staple in your recipe box—perfect for bright mornings, busy days, or whenever you want a wholesome flavor-packed bite.
Print
Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups Recipe
- Total Time: 30 minutes
- Yield: 12 muffin cups 1x
- Diet: Vegetarian
Description
These Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups are a flavorful and protein-packed breakfast option, combining fresh greens, tangy feta, and savory sun-dried tomatoes baked to perfection. Perfect for meal prep or a quick morning meal, they offer a Mediterranean-inspired twist that’s both nutritious and satisfying.
Ingredients
Egg Mixture
- 8 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and black pepper to taste
Vegetables & Cheese
- 1 cup fresh baby spinach, chopped
- 1/3 cup sun-dried tomatoes (packed in oil, drained and chopped)
- 1/2 cup crumbled feta cheese
For Greasing
- Olive oil or nonstick spray (for greasing muffin tin)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin using olive oil or nonstick spray to prevent sticking.
- Mix Eggs and Milk: In a large bowl, whisk together the 8 large eggs and 1/4 cup milk until the mixture is smooth and well combined.
- Add Ingredients: Stir in the chopped baby spinach, chopped sun-dried tomatoes, crumbled feta cheese, garlic powder, onion powder, salt, and black pepper to the egg mixture until evenly distributed.
- Fill Muffin Cups: Pour the egg mixture evenly into the prepared muffin tin cups, filling each about three-quarters full to allow space for the eggs to expand as they bake.
- Bake: Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until the egg muffins are set in the center and lightly golden on the top.
- Cool and Serve: Remove the muffin tin from the oven and allow the egg muffins to cool in the pan for a few minutes before carefully removing them. Serve warm, or let cool completely for storing as meal prep.
Notes
- Store cooked egg muffins in the refrigerator for up to 5 days or freeze them for up to 2 months.
- Reheat frozen or refrigerated muffins in the microwave for 30–45 seconds before serving.
- Spinach can be substituted with kale or arugula for variations in flavor and texture.
- Feta cheese can be swapped with goat cheese or shredded mozzarella to suit taste preferences.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
