Spinach Feta Sun Dried Tomato Cups (Printable)
Protein-packed Mediterranean muffin cups with spinach, feta, and sun-dried tomatoes. Ready in 35 minutes.
# What You Need:
→ Vegetables
01 - 2 cups fresh spinach, chopped
02 - 1/2 cup sun-dried tomatoes packed in oil, drained and finely chopped
→ Dairy
03 - 1 cup feta cheese, crumbled
04 - 1/4 cup milk
→ Eggs
05 - 8 large eggs
→ Seasonings
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon black pepper
08 - 1/4 teaspoon dried oregano
→ Oils
09 - 1 tablespoon olive oil
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 12-cup muffin tin or line with silicone muffin liners.
02 - Heat olive oil in a skillet over medium heat. Add chopped spinach and sauté for 2 to 3 minutes until wilted. Remove from heat and let cool slightly.
03 - In a large bowl, whisk together the eggs, milk, salt, pepper, and dried oregano until well combined.
04 - Fold the sautéed spinach, sun-dried tomatoes, and crumbled feta into the egg mixture. Stir gently to distribute evenly.
05 - Divide the mixture evenly among the prepared muffin cups, filling each about three-quarters full.
06 - Bake for 18 to 22 minutes until the egg muffins are set and lightly golden on top.
07 - Cool in the muffin tin for 5 minutes before removing. Serve warm or at room temperature.
# Expert Tips:
01 -
- They reheat beautifully, which means breakfast is solved for four days with one batch.
- The combination of salty feta and tangy sun dried tomatoes makes them feel fancier than the effort requires.
02 -
- Overfilling the cups causes them to puff over the edges and stick together, so resist the urge to use every last drop of batter.
- Press the spinach with a paper towel after sauteing to remove excess moisture and you will avoid the dreaded soggy bottom.
03 -
- Chop the sun dried tomatoes as small as possible so every bite gets a bit of tang instead of one overpowering chunk.
- Whisking the eggs thoroughly until completely smooth is what gives you a tender, custardy interior rather than a rubbery one.