Spinach Feta Sun-Dried Tomato Cups (Print Version)
Savory Mediterranean egg muffins packed with spinach, feta, and sun-dried tomatoes. Perfect for meal prep breakfast.
# 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 the 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 - Fold the sautéed spinach, sun-dried tomatoes, and crumbled feta into the egg mixture. Stir gently until evenly distributed.
05 - Divide the mixture evenly among the prepared muffin cups, filling each about three-quarters full.
06 - Bake for 18 to 22 minutes, or until the egg muffins are set and lightly golden on top.
07 - Allow the muffins to cool in the tin for 5 minutes before removing. Serve warm or at room temperature.
# Expert Advice:
01 -
- They freeze like champions, so you can make a double batch on Sunday and forget about breakfast prep for two weeks.
- The combination of feta and sun-dried tomatoes gives every bite a Mediterranean flair without needing any fancy technique.
02 -
- Underfilling the cups is always better than overfilling, because overflowing eggs weld themselves to the tin and create a genuinely unpleasant cleanup job.
- Letting the sauteed spinach cool before adding it to the eggs prevents the mixture from starting to cook prematurely and creating tough, rubbery patches.
03 -
- Rotate the muffin tin halfway through baking to compensate for any uneven heat distribution in your oven.
- A quick spray of oil inside each cup, even if using paper liners, guarantees they slide out cleanly every single time.