🎉 Introduction
Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups are the perfect solution for busy mornings when you want something nutritious, flavorful, and ready to go. These savory egg muffins are packed with leafy greens, tangy feta, and rich sun-dried tomatoes, delivering big flavor in a compact, grab-and-go form.
They’re light yet satisfying, naturally low in carbs, and incredibly versatile. Whether you enjoy them fresh out of the oven, reheat them during the week, or serve them as part of a brunch spread, these egg muffin cups fit effortlessly into a balanced lifestyle.
This recipe is ideal for:
- Meal prep breakfasts
- Quick snacks
- Brunch or light lunches
- Protein-packed mornings
Simple ingredients, minimal prep, and reliable results make these egg muffin cups a staple you’ll want to keep on repeat.
🧰 Equipment Needed
- Muffin tin (12-cup)
- Mixing bowl
- Whisk or fork
- Measuring cups and spoons
- Knife
- Cutting board
- Spoon or ladle
🛒 Ingredients
- 4 large eggs
- ¾ cup egg whites
- 2 cups fresh spinach, chopped
- ½ cup sun-dried tomatoes, chopped
- ¼ cup feta cheese, crumbled
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- Cooking spray
All ingredients are simple, wholesome, and designed to create savory, protein-rich egg muffins.
👩🍳 Directions
Step 1:
Preheat the oven to 375°F (190°C). Lightly coat a muffin tin with cooking spray to prevent sticking.
Step 2:
In a large mixing bowl, whisk together the whole eggs and egg whites until fully combined and slightly frothy.
Step 3:
Add the Italian seasoning, salt, and black pepper to the egg mixture. Whisk again to distribute the seasoning evenly.
Step 4:
Stir in the chopped spinach and sun-dried tomatoes until well mixed.
Step 5:
Gently fold in the crumbled feta cheese, taking care not to break it down too much.
Step 6:
Evenly divide the mixture among the prepared muffin cups, filling each about three-quarters full.
Step 7:
Place the muffin tin in the oven and bake for 18–22 minutes, or until the egg muffins are set in the center and lightly golden on top.
Step 8:
Remove from the oven and allow the muffins to cool in the pan for 5 minutes.
Step 9:
Carefully remove the egg muffin cups and let them cool slightly before serving.
🍽️ Servings & Timing
- Servings: 6–8 egg muffin cups
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: About 30 minutes
Perfect for weekly meal prep and on-the-go breakfasts.
🧊 Storage & Reheating
Storage:
- Store in an airtight container in the refrigerator for up to 4 days
Freezing:
- Freeze cooled egg muffins for up to 2 months
Reheating:
- Reheat in the microwave for 20–30 seconds
- Or warm in the oven at 350°F (175°C) for 5–7 minutes
🥄 Variations
- Veggie-loaded: Add bell peppers, mushrooms, or onions
- Extra protein: Add more egg whites
- Cheese swap: Use mozzarella or a feta-style alternative
- Herb boost: Add fresh basil or parsley
- Spice it up: Add chili flakes or paprika
Each variation keeps the muffins balanced, savory, and customizable.
❓ 10 FAQs
- Can I use only whole eggs?
Yes, replace egg whites with 2 additional eggs. - Do I need to cook the spinach first?
No, it wilts perfectly while baking. - Can I make these ahead of time?
Yes, they’re ideal for meal prep. - Why use egg whites?
They add protein without extra richness. - Are these muffins kid-friendly?
Yes, the flavors are mild and savory. - Can I double the recipe?
Absolutely, just use two muffin tins. - How do I know they’re done?
The centers should be set, not jiggly. - Can I serve these cold?
Yes, they’re tasty warm or chilled. - Do these deflate after baking?
Slightly, which is normal for egg-based recipes. - What pairs well with them?
Fresh fruit, toast, or a simple salad.
🏁 Conclusion
Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups are proof that healthy eating can be simple, flavorful, and convenient. With a perfect balance of protein, veggies, and savory cheese, they’re a smart choice for mornings, snacks, or light meals.
Once you try them, they’ll quickly become a dependable favorite in your kitchen routine.
Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups (Healthy, Savory & Meal-Prep Friendly)
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C). Lightly coat a muffin tin with cooking spray to prevent sticking.
- In a large mixing bowl, whisk together the whole eggs and egg whites until fully combined and slightly frothy.
- Add the Italian seasoning, salt, and black pepper to the egg mixture. Whisk again to distribute the seasoning evenly.
- Stir in the chopped spinach and sun-dried tomatoes until well mixed.
- Gently fold in the crumbled feta cheese, taking care not to break it down too much.
- Evenly divide the mixture among the prepared muffin cups, filling each about three-quarters full.
- Place the muffin tin in the oven and bake for 18–22 minutes, or until the egg muffins are set in the center and lightly golden on top.
- Remove from the oven and allow the muffins to cool in the pan for 5 minutes.
- Carefully remove the egg muffin cups and let them cool slightly before serving.
Notes
Yes, replace egg whites with 2 additional eggs. Do I need to cook the spinach first?
No, it wilts perfectly while baking. Can I make these ahead of time?
Yes, they’re ideal for meal prep. Why use egg whites?
They add protein without extra richness. Are these muffins kid-friendly?
Yes, the flavors are mild and savory. Can I double the recipe?
Absolutely, just use two muffin tins. How do I know they’re done?
The centers should be set, not jiggly. Can I serve these cold?
Yes, they’re tasty warm or chilled. Do these deflate after baking?
Slightly, which is normal for egg-based recipes. What pairs well with them?
Fresh fruit, toast, or a simple salad. 🏁 Conclusion Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups are proof that healthy eating can be simple, flavorful, and convenient. With a perfect balance of protein, veggies, and savory cheese, they’re a smart choice for mornings, snacks, or light meals. Once you try them, they’ll quickly become a dependable favorite in your kitchen routine.
