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Simple Recipes for Every Day

Feta-Spinach Breakfast Egg Muffins with Sun-Dried Tomatoes

Feta-Spinach Breakfast Egg Muffins with Sun-Dried Tomatoes
  • Serves: 6
  • Prep Time:  10 min
  • Cook Time:  25 min

Ingredients

  • 12 eggs
  • ½ cup milk (we prefer whole milk)
  • 1 tsp salt
  • ½ tsp pepper
  • 2 cups fresh spinach, roughly chopped
  • 8 oz jar sun dried tomatoes, drained roughly chopped
  • 4 oz feta, crumbled
  • Parsley for finishing (optional)

Method

  1. Preheat oven to 350°F.
  2. In a large mixing bowl, whisk together eggs, milk, salt and pepper.
  3. Grease a 12 cup muffin tin. Evenly disperse spinach, sun dried tomatoes and feta into egg cups. Using a ladle or measuring cup pour egg mixture into the cups, filling ½ full.
  4. Bake on center rack for 20-25 minutes. Top with fresh parsley (if desired) and serve!

Notes: Can be stored in an airtight container for up to 5 days.