Spinach Feta Sun-Dried Muffins (Print-Friendly Version)
Brighten your mornings or gatherings with these sun-dried tomato, spinach and feta egg treats. Savor Mediterranean goodness in each mouthful. Perfect from breakfast to afternoon snack. Check it out now.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
6 big eggs
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1 cup chopped fresh spinach
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1/2 cup broken up feta cheese
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1/2 cup diced sun-dried tomatoes, preferably the oily ones
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1/4 cup regular milk or plant-based substitute
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1/2 teaspoon salt, adjust to your liking
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1/4 teaspoon ground black pepper, adjust to your liking
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1 teaspoon baking powder
# How to Make It:
01 -
Heat your oven to 375°F (190°C) and spray a regular muffin pan with some cooking spray so nothing sticks.
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Break all eggs into a big bowl and beat them until they're bubbly. Pour in the milk, sprinkle salt and black pepper, and keep mixing until everything blends well.
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Gently stir in your spinach, feta cheese chunks, sun-dried tomato pieces, and baking powder. Mix just enough to combine everything nicely.
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Divide the egg mix evenly into the muffin cups, filling each about three-quarters of the way up.
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Put the muffin pan in the hot oven and let it bake for 20 to 25 minutes. They're done when the tops look golden and the eggs aren't runny anymore.
06 -
Take them out and let them cool a bit before popping them out of the pan. They taste best while still warm.
# Extra Suggestions:
01 -
Make sure you squeeze out extra water from the spinach or your muffins might turn soggy.