Ingredients:
- 6 large eggs
- 1 cup fresh spinach (chopped)
- 1/4 cup sun-dried tomatoes (chopped, preferably oil-packed, drained)
- 1/4 cup crumbled feta cheese
- 1/4 cup milk (or cream for richer flavor)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- Olive oil or cooking spray (for greasing muffin tin)
Instructions:
- Preheat the Oven:
- Preheat the oven to 375°F (190°C).
- Grease a muffin tin with olive oil or cooking spray to prevent sticking.
- Prepare the Filling:
- In a medium bowl, whisk together the eggs and milk (or cream).
- Stir in the chopped spinach, sun-dried tomatoes, crumbled feta, garlic powder, onion powder, salt, and pepper.
- Fill the Muffin Tin:
- Evenly pour the egg mixture into the muffin cups, filling each about 3/4 full.
- Bake:
- Bake in the preheated oven for 18-22 minutes, or until the eggs are set and lightly golden on top.
- You can check doneness by inserting a toothpick into the center—if it comes out clean, they’re done.
- Serve:
- Let the muffin cups cool for a few minutes before removing from the tin.
- Serve warm, and enjoy!
These Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups make a great grab-and-go breakfast or a protein-packed snack! They’re also easily customizable—add other veggies or swap the cheese to suit
