Spinach & Feta Egg Muffins
Grab-and-go egg bites packed with spinach, feta and sun-dried tomato.
Prep10 min
Cook22 min
Total32 min
Serves12
Calories~85 / serving
Grab-and-go egg bites packed with spinach, feta and sun-dried tomato. This one takes 32 min start to finish and serves 12. It earned a spot in our breakfast deck because the steps are simple and the ingredients are easy to find.
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Why you'll love it
- Ready in 32 min
- Everyday ingredients, most of them already in your pantry
- Tagged: meal-prep, gluten-free, vegetarian, low-carb
Our best tip: Reheat 30 seconds in the microwave. They keep 4 days refrigerated or 2 months frozen.
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- 12-cup nonstick muffin tinMuffins, egg bites and cupcakes.Check price →
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Spinach & Feta Egg Muffins
Prep10 min
Cook22 min
Total32 min
Calories~85 / serving
Servings12
Ingredients
- 10 large eggs
- 1/4 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups baby spinach, chopped
- 1/2 cup crumbled feta
- 1/3 cup sun-dried tomatoes, chopped
Instructions
- Heat the oven to 350°F (175°C) and grease a 12-cup muffin tin well.
- Whisk the eggs, milk, salt and pepper.
- Divide the spinach, feta and tomatoes among the cups, then pour the egg mixture over, filling each about 3/4 full.
- Bake 20 to 22 minutes, until puffed and set in the center. Cool 5 minutes before removing.
Notes: Reheat 30 seconds in the microwave. They keep 4 days refrigerated or 2 months frozen. Store leftovers in an airtight container in the fridge.
Calories are an estimate per serving, worked out from the listed ingredients and excluding optional sides. Brands and portions vary.
Made it? Rate it
★★★★★
