Spinach Feta Sun Dried Tomato Cups (Printable version)
Savory Mediterranean egg muffins with fresh spinach, tangy feta, and sun-dried tomatoes—perfect for breakfast or meal prep.
# Ingredient list:
→ Vegetables
01 - 2 cups fresh spinach, chopped
02 - 1/2 cup sun-dried tomatoes packed in oil, drained and finely chopped
→ Dairy
03 - 1 cup feta cheese, crumbled
04 - 1/4 cup milk
→ Eggs
05 - 8 large eggs
→ Seasonings
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - 1/4 teaspoon dried oregano
→ Oils
09 - 1 tablespoon olive oil
# Directions:
01 - Preheat the oven to 350°F. Lightly grease a 12-cup muffin tin or line with silicone muffin cups.
02 - Heat olive oil in a skillet over medium heat. Add chopped spinach and sauté for 2 to 3 minutes until wilted. Remove from heat and let cool slightly.
03 - In a large bowl, whisk together the eggs, milk, salt, pepper, and oregano until well combined.
04 - Add the sautéed spinach, sun-dried tomatoes, and crumbled feta to the egg mixture. Stir gently to distribute evenly.
05 - Evenly divide the mixture among the prepared muffin cups, filling each about 3/4 full.
06 - Bake for 18 to 22 minutes, or until the egg muffins are set and slightly golden on top.
07 - Cool in the tin for 5 minutes before removing. Serve warm or at room temperature.
# Expert Tips:
01 -
- They reheat in thirty seconds and taste just as good on day four as day one.
- The combination of salty feta and tangy sun dried tomatoes makes them feel indulgent even though they are genuinely good for you.
02 -
- Overfilling the cups causes overflow and sticking, so resist the urge to use every last drop of batter.
- Pressing the spinach gently with a paper towel after wilting prevents excess moisture from pooling at the bottom of each cup.
03 -
- A silicone spatula gets every bit of feta and tomato out of the mixing bowl better than anything else.
- Rotating the muffin tin halfway through baking ensures even coloring since most ovens have hot spots.