Simple Recipes for Every Day
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
- Preheat oven to 350°F.
- In a large mixing bowl, whisk together eggs, milk, salt and pepper.
- 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.
- 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.