Prep time: 15 mins | Cook time: 20 mins | Total time: 35 mins | Yield: 12 egg muffins
I love these Spinach Egg Muffins! They are high in protein, required only a few simple ingredients, and surely a no-fuss. The perfect grab-and-go breakfast and snack. So if you are looking for easy, quick, and healthy muffins, this recipe is a must-try. The combination of spinach, sun-dried tomato, and feta is unbeatable. It’s an excellent combo even in a salad, or on a pizza.
Feel free to be creative. You can choose to stick to the ingredients or add whatever you preferred. I am about to try these combinations; BLT, ham and cheese, roasted vegetables, Caprese quinoa, or even french toast egg cups as requested. The possibility is endless! And you don’t even have to worry because these muffins will turn out amazing no matter! This recipe sure is a keeper.
INGREDIENTS
1/2 c. sun-dried tomatoes, sliced
1 c. spinach, finely diced
1/2 medium yellow onion, finely diced
4 large basil leaves, finely diced
salt and pepper, to taste
8 large Eggs
1/4 c. milk (any kind)
1/3 c. feta cheese crumbles
How to make Spinach Egg Muffins
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Using cooking spray, grease a 12-cup, nonstick muffin tin.
Step 3: Ready the ingredients. Coarsely dice the sun-dried tomatoes, spinach, basil, and yellow onion. Divide them among the prepared 12 cups muffin tin. Spread and add a tsp to each feta cheese crumbs on top.
Step 4: Add the eggs and milk to a medium bowl. Whisk well, then evenly pour over the veggies, filling each cup to about 3/4 full.
Step 5: To evenly distribute the veggies within the egg, stir the mixture using a fork or knife.
Step 6: To taste, season the egg cups with salt and pepper. Place in the preheated oven and bake for about 18 to 22 minutes.
NUTRITION INFORMATION:
Serving Size: 2 egg muffins, Calories: 156 | Sugar: 4 | Fat: 8 | Carbohydrates: 8 | Fiber: 2 | Protein: 12
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