Enjoy Flavorful Spinach, Feta and Sun-Dried Tomato Egg Muffin Cups Today!
Delightful and Nutritious Spinach, Feta and Sun-Dried Tomato Egg Muffin cup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffin cup 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 6 large eggs
- 2 large egg whites
- 1 cup fresh spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup feta cheese, crumbled
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
Instructions
1. Preheat your oven to 350°F and lightly spray a muffin tin with cooking spray to ensure easy release.
2. In a large bowl, whisk together the eggs and egg whites until well combined.
3. Gently fold in the chopped sun-dried tomatoes, spinach, crumbled feta cheese, Italian seasoning, salt, and pepper.
4. Divide the egg mixture evenly among the prepared muffin cup, filling them to the top.
5. Bake the muffin cup for 20-25 minutes, or until the eggs are set and the tops are lightly golden.
6. Allow the muffin cup to cool slightly before carefully removing them from the tin. Serve warm and enjoy!
Notes
These muffin cup are perfect for meal prepping and can be stored in an airtight container in the refrigerator for up to 4 days.
They can also be frozen for up to 2 months. Reheat in the microwave or oven when ready to enjoy.
Nutrition
- Serving Size: 1 muffin cup
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 180mg
Keywords: spinach, feta, sun-dried tomatoes, egg muffins