Spinach Feta Egg Muffins
 
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These spinach and feta egg muffins are a delicious savory meal-prep breakfast option! Not to mention a convenient, easy way to get some veggies in for breakfast  These cute little egg muffins are filled with sautéed spinach, sun-dried tomatoes (or roasted red bell peppers!), and feta cheese for a yummy combination that you are sure to love. I love making these on Sunday to have for easy breakfasts during the work week!
Author:
Recipe type: Breakfast
Cuisine: Meal-prep, high protein, naturally grain/gluten free
Serves: 12
Ingredients
  • 4-5 ounces spinach, sautéed (I’ve used up to an 8 ounce bag, but it was a LOT)
  • ½ cup Sundried tomatoes OR roasted red bell peppers
  • 4 ounces feta cheese
  • 8 eggs
  • ½ cup milk
  • Minced fresh garlic
  • ½ teaspoon pepper
  • ¼ teaspoon salt
Instructions
  1. Preheat oven to 375 degrees and spray a muffin tin well with nonstick cooking spray.
  2. Divide sautéed spinach, sun-dried tomatoes, and then feta cheese evenly between muffins tins (see photos above).
  3. In medium bowl, whisk together the eggs, milk, minced fresh garlic, and pepper, and salt.
  4. Pour egg mixture over the spinach/sun-dried tomatoes/feta already in muffin tins until 12 muffins are filled.
  5. Bake at 375 degrees for approximately 18-22 minutes, or until tops are set. Let cool slightly before removing from pan, and store leftovers in fridge.
Recipe by Audra's Appetite at https://audrasappetite.com/spinach-feta-egg-muffins/