Best Spinach, Feta & Sun-Dried Tomato Egg Muffins
These savory egg muffins are fluffy, protein-packed, and loaded with spinach, tangy feta, and sweet sun-dried tomatoes—an easy make-ahead breakfast for busy mornings.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 12 egg muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
4 large eggs
¾ cup egg whites
2 cups fresh spinach, chopped
½ cup sun-dried tomatoes, drained and chopped
¼ cup feta cheese, crumbled
1 teaspoon Italian seasoning
Salt and pepper, to taste
Cooking spray
Optional: pinch of garlic powder or onion powder
Instructions
1. Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.
2. In a medium bowl, whisk together eggs, egg whites, spinach, Italian seasoning, salt, and pepper until well combined.
3. Pour the mixture into the muffin cups, filling each about ¾ full.
4. Top evenly with sun-dried tomatoes and crumbled feta. Gently press toppings into the egg mixture.
5. Bake for 15–18 minutes, or until set and lightly golden.
6. Cool in the pan for 5 minutes, then loosen with a spatula and serve warm or store for later.
Notes
Let muffins cool slightly before removing to help them release cleanly.
For extra flavor, add a pinch of garlic powder or onion powder to the egg mixture.
Store in the fridge and reheat for quick breakfasts throughout the week.