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Mediterranean-inspired egg muffins with spinach, feta, and sun-dried tomatoes make breakfast a breeze while packing protein into your morning routine. You'll love how the tangy feta blends with sweet tomatoes and fresh spinach in these grab-and-go bites.
I stumbled on these muffins when searching for something homemade but quick for crazy mornings. They became an instant hit—my family now asks for them constantly as their breakfast-to-go. The beauty is they're baked ahead, so there's no morning mess or rush to deal with.
Round Up Your Ingredients
- Large eggs: They form the fluffy foundation and give you protein. Try to grab the freshest ones for better results.
- Fresh spinach: Brings vibrant color and nutrition. Baby spinach works wonderfully since it's so tender.
- Crumbled feta cheese: Adds creamy, salty goodness. Traditional Greek feta kicks up the flavor even more.
- Sun dried tomatoes: They pack sweet-tart punch in tiny bites. Go for the ones packed in oil and pat them slightly dry before using.
- Whole milk: Creates moisture and richness. You can swap in almond or oat milk if that's what you've got.
- Salt and black pepper: Wakes up all the flavors. Always sample before adding the full amount.
- Baking powder: Gives your muffins their fluffy lift. Check that yours isn't expired for best results.
How to Make It
- Prepare the Pan:
- Coat your muffin tray thoroughly with cooking spray or a bit of oil. Don't miss any spots to ensure your muffins pop out easily.
- Whisk the Eggs:
- Break eggs into a big bowl. Beat them until they're foamy and light which takes about a minute. This step makes your muffins extra fluffy.
- Add Milk, Salt, and Pepper:
- Mix in your milk with salt and pepper. Whisk well so everything gets fully combined throughout the mixture.
- Combine the Veggies, Cheese, and Baking Powder:
- Toss in your chopped spinach, feta chunks, sun dried tomatoes and baking powder. Fold everything together gently with a spatula to keep all that air in your eggs.
- Fill the Muffin Cups:
- Ladle the mixture into your greased tin. Fill each cup about three-quarters full since they'll puff up while baking.
- Bake Until Golden:
- Pop the tray into your hot oven. Let them cook for 20 to 25 minutes, checking at the 20-minute mark. They should rise nicely and turn golden brown with an amazing smell.
- Cool and Release:
- Let the muffins sit in the pan for a few minutes before loosening the edges with a knife. Lift them out to eat warm or set on a rack to cool completely for storing.
The sun dried tomatoes really make these special with their sweet-tangy kick in each mouthful. When my children first helped mix these up, they declared them the ultimate breakfast and now making a batch together has turned into our weekly tradition.
Flavor Boosters
You can cook the spinach first if you want it softer in texture. Watch out with salt since the feta brings plenty already. For dried tomatoes, soak them in warm water until they soften up before adding them to your mix.
Serving Suggestions
Enjoy these muffins at room temperature or straight from the fridge. Try splitting them open and adding avocado slices or smoked salmon for something fancier. They're also great packed with some cherry tomatoes and cucumber for a complete lunch on the go.
Creative Twists
Try swapping feta for some crumbled goat cheese or grated cheddar. Switch out spinach for chopped kale or peppery arugula. Add diced kalamatas or roasted red peppers for more Mediterranean flavors. Dairy-free folks can use vegan cheese alternatives that melt well.
You can freeze these muffins with no problem, so there's always something healthy ready when you need it. Add a dash of Italian herbs or some red pepper flakes to bring even more Mediterranean magic to your breakfast table.
Common Questions About This Recipe
- → Can I use frozen spinach instead of fresh?
Definitely, but make sure you thaw and squeeze out all the water from frozen spinach before mixing it in, otherwise your muffins might turn out soggy.
- → What is the best type of sun-dried tomato to use?
The ones packed in oil will give you more flavor and juiciness, but remember to cut them into tiny pieces so they mix well throughout your muffins.
- → Can these muffins be made dairy-free?
For sure! Just swap the feta for your favorite dairy-free cheese option and use plant milk instead of regular milk.
- → How do I prevent the muffins from sticking?
Don't skimp on greasing your muffin tin or go for silicone muffin cups - they'll pop right out with no mess or broken muffins.
- → Are these muffins suitable for meal prep?
They're perfect for it. Let them cool down completely, put them in a sealed container, and keep them in the fridge for up to four days for quick meals whenever you need them.