Spinach Feta and Sun-Dried Tomato Egg Muffin Cups
These Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups are a delicious and healthy option for breakfast or snacks. Packed with protein, leafy greens, and tangy sun-dried tomatoes, they’re perfect for meal prep. Ready in just 30 minutes, they’re low-carb, gluten-free, and easy to make. Enjoy them warm or store for up to 4 days for a grab-and-go option. A flavorful, nutritious way to start your day!
Ingredients:
4 large eggs
¾ cup egg whites
½ cup sun-dried tomatoes, drained and chopped
2 cups fresh spinach, chopped
¼ cup feta cheese, crumbled
Instructions:
Prep the Oven and Muffin Tin
Preheat your oven to 350°F (175°C).
Lightly grease a 12-cup muffin tin or line it with silicone muffin liners for easy cleanup.
Mix the Ingredients
In a large mixing bowl, whisk together the eggs and egg whites until fluffy.
Add the chopped spinach, sun-dried tomatoes, and crumbled feta cheese. Stir until well combined.
Fill the Muffin Cups
Evenly divide the mixture among the prepared muffin cups, filling each about ¾ full.
Bake
Place the muffin tin in the oven and bake for 18-22 minutes, or until the muffins are set and slightly golden on top.
Cool and Serve
Allow the muffins to cool in the tin for 5 minutes.
Serve warm or store in an airtight container in the refrigerator for up to 4 days.
Details:
Servings: 12 egg muffin cups
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Why You’ll Love These Egg Muffin Cups
Low-carb & keto-friendly
Meal prep made easy
Packed with protein and veggies
