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Spinach, Feta, and Tomato Egg Muffins

Delicious Spinach, Feta, and Tomato Egg Muffins for Any Morning

Delightful Spinach, Feta, and Tomato Egg Muffins that are gluten-free and packed with protein, perfect for breakfast or snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 6 large Eggs Consider egg substitutes for a vegan version.
  • 1 cup Milk Substitute with almond or oat milk for lactose-free option.
  • 2 cups Spinach Can swap with kale.
  • 1 cup Feta Cheese Try goat cheese or cheddar for a variation.
  • 1/2 cup Sun-Dried Tomatoes Fresh tomatoes can be used with different moisture levels.
  • 1 teaspoon Baking Powder Ensure it's fresh for best results.
  • to taste Salt & Pepper Adjust to your personal taste.
Optional Add-Ins
  • 1 cup Chopped Bell Peppers For crunch.
  • 1 cup Zucchini For moisture.

Equipment

  • muffin tin
  • mixing bowl
  • Whisk
  • Ladle

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a muffin tin with non-stick cooking spray.
  2. In a large mixing bowl, whisk the eggs until light and frothy, then add milk and a pinch of salt and pepper.
  3. Fold in the spinach, crumbled feta, and sun-dried tomatoes, then sprinkle in the baking powder.
  4. Pour the egg mixture into the muffin tin, filling each cup about three-quarters full.
  5. Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
  6. Cool in the tin for 5 minutes, then transfer to a wire rack and serve warm.

Nutrition

Serving: 1muffinCalories: 120kcalCarbohydrates: 6gProtein: 7gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 150mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 800IUVitamin C: 4mgCalcium: 150mgIron: 1.5mg

Notes

Customize with your favorite vegetables or cheeses. Store properly to maintain freshness.

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