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Sun-Dried Tomato Egg Muffins

Delicious Sun-Dried Tomato Egg Muffins for Quick Snacks

These Sun-Dried Tomato Egg Muffins are fluffy, nutritious, and perfect for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Mediterranean
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Muffin Base
  • 6 large Eggs The cornerstone of this recipe, providing structure and protein for fluffy muffins.
  • 1 cup Milk Adds moisture to your batter; swap with almond milk for a dairy-free version.
  • 1 cup Fresh Spinach Offers vibrant color and nutrition; feel free to substitute with kale.
  • 1 cup Feta Cheese Imparts creamy richness and tanginess; consider goat cheese or cheddar as alternatives.
  • 1/2 cup Sun-Dried Tomatoes Bring a unique sweet and savory flavor; roasted red peppers are a great substitute.
  • 1 teaspoon Baking Powder Ensures your muffins rise to perfection—make sure it’s fresh.
  • 1/2 teaspoon Salt Essential seasoning that enhances all the flavorful ingredients.
  • 1/4 teaspoon Pepper Adjust to taste for ideal balance.

Equipment

  • muffin tin
  • Mixing bowl
  • Whisk
  • Spatula
  • Measuring cups

Method
 

Cooking Steps
  1. Preheat your oven to 375°F (190°C) and coat a muffin tin with nonstick spray.
  2. In a large mixing bowl, whisk the eggs until frothy, then add milk, salt, and pepper; whisk until smooth.
  3. Gently fold in spinach, feta, sun-dried tomatoes, and baking powder to the egg mixture.
  4. Pour the mixture into the muffin tin, filling each cup about three-quarters full.
  5. Bake in the oven for 20-25 minutes until golden brown and a toothpick comes out clean.
  6. Allow muffins to cool slightly before removing them from the tin and serving warm.

Nutrition

Serving: 1muffinCalories: 120kcalCarbohydrates: 8gProtein: 8gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 150mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1.5mg

Notes

These muffins are perfect for meal prep and can be stored in the fridge for up to 5 days or frozen for up to 3 months.

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