Description
These Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups are a protein-packed, low-carb breakfast that’s perfect for meal prep. They’re easy to make, full of savory Mediterranean flavor, and ideal for on-the-go mornings. Keywords: spinach feta egg muffins, breakfast egg muffin cups, keto egg bites, sun-dried tomato egg cups.
Ingredients
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6 large eggs
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1/2 cup fresh spinach, chopped
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1/4 cup crumbled feta cheese
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1/4 cup sun-dried tomatoes, chopped
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1/4 cup milk
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Salt and pepper to taste
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1 tbsp olive oil (optional, for greasing)
Instructions
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Preheat Oven:
Preheat to 350°F (175°C). Grease a muffin tin with olive oil or spray. -
Make Egg Mixture:
In a bowl, whisk eggs, milk, salt, and pepper. Stir in spinach, feta, and sun-dried tomatoes. -
Fill Muffin Cups:
Divide mixture evenly into the muffin tin. -
Bake:
Bake for 15–18 minutes or until eggs are set and tops are lightly golden. -
Cool & Serve:
Let cool slightly before removing from the tin. Serve warm or store for later.
Notes
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Store in the fridge up to 4 days or freeze for longer storage.
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Customize with other veggies or cheeses like mushrooms or goat cheese.
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Great for meal prepping breakfasts.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean-Inspired