Easy Healthy Egg Muffins for Stress-Free Mornings

It is 7am and your kitchen is buzzing with energy. You need a fast breakfast that actually keeps you full. These healthy egg muffins are the answer to your morning rush.

They are light, fluffy, and packed with savory Mediterranean flavors. You can grab them as you head out the door. Your whole family will love these colorful, protein-packed bites.

Why You Will Love This Recipe

These muffins are a total lifesaver for busy spring mornings. You only need one bowl and a muffin tin to start. They are naturally gluten-free and very low in carbs.

The combination of salty feta and sweet sun-dried tomatoes is incredible. Making healthy egg muffins at home is much cheaper than buying breakfast out. Plus, they stay fresh and delicious all week long.

Simple Cooking Steps

If you can whisk an egg, you can make this recipe. You simply mix your ingredients and pour them into the tin. There is no fancy equipment or difficult techniques required.

The oven does all the hard work for you. In just twenty minutes, you will have golden-brown muffins ready to eat. It is a foolproof way to start your day right.

Ingredients You Will Need

Most of these items are likely already in your kitchen pantry. Fresh spinach adds a lovely garden-fresh brightness to every single bite.

• 8 large eggs
• 1/2 cup whole milk
• 1 cup fresh baby spinach, roughly chopped
• 1/2 cup crumbled feta cheese
• 1/3 cup sun-dried tomatoes in oil, drained and chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• Non-stick cooking spray

Step-by-Step Directions

1. Preheat the oven to 350°F (175°C) and liberally grease a standard 12-cup muffin tin.
2. In a large mixing bowl, whisk the eggs, milk, salt, pepper, and garlic powder.
3. Stir the chopped spinach, crumbled feta, and sun-dried tomatoes into the mixture.
4. Ladle the mixture into the prepared muffin cups, filling each three-quarters full.
5. Bake for 20 to 22 minutes until the centers are firm and golden.
6. Allow the muffins to cool for 5 minutes before releasing them from the tin.

Best Ways to Enjoy It

Serve these warm with a side of fresh seasonal fruit. They pair beautifully with a hot cup of coffee or tea. You can even tuck them into a warm toasted bagel.

For a complete meal, add a few slices of avocado on top. These are perfect for a leisurely weekend brunch with friends. Just set them out and watch them disappear fast.

Storage and Reheating

Let the muffins cool completely before putting them in a container. They stay fresh in the fridge for up to four days. This makes them ideal for Sunday meal prep.

You can also freeze these for up to two months. To reheat, just pop one in the microwave for 30 seconds. They will taste just as tender and creamy as day one.

Tips for Best Results

• Grease your muffin tin very well to prevent any sticking.
• Chop the spinach finely so it distributes evenly in every bite.
• Do not overfill the cups or they might spill over.
• Use a silicone muffin tin for the easiest release possible.
• Add a pinch of red pepper flakes for a little kick.
• Pat the sun-dried tomatoes dry to avoid excess oil.
• Check the muffins at 18 minutes to ensure they stay moist.

Ways to Switch It Up

• Swap the feta for goat cheese for a creamier texture.
• Add cooked breakfast sausage for extra protein and heartiness.
• Use kale instead of spinach for a sturdier green.
• Try roasted red peppers if you lack sun-dried tomatoes.
• Make them dairy-free by using almond milk and skipping cheese.

Common Questions

Can I make these ahead of time?

Yes, these are designed for making ahead. Store them in an airtight container for a quick grab-and-go breakfast. They reheat beautifully in the microwave or toaster oven.

How do I know when they are done?

The tops should be slightly domed and feel firm. If you poke the center, it should not feel jiggly. They will also turn a beautiful light golden color.

Will my kids actually eat these?

Kids usually love the small, portable size of these muffins. If they dislike spinach, try chopping it very small. The mild, cheesy flavor is always a huge hit with little ones.

I hope these easy egg muffins make your busy mornings feel a bit calmer. There is nothing better than a healthy breakfast ready to go. Happy cooking!

— Lidia

Spinach, Feta, and Sun-Dried Tomato Egg Muffins

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 12 servings

Calories 110 kcal

Ingredients

  

• 8 large egg s
• 1/2 cup whole milk
• 1 cup fresh baby spinach, roughly chopped
• 1/2 cup crumbled feta cheese
• 1/3 cup sun -dried tomatoes in oil, drained and chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• Non -stick cooking spray

Instructions

 

• Preheat the oven to 350°F (175°C) and liberally grease a standard 12-cup muffin tin with non-stick cooking spray.
• In a large mixing bowl, whisk the eggs, milk, salt, pepper, and garlic powder until the mixture is uniform and slightly frothy.
• Stir the chopped spinach, crumbled feta, and chopped sun-dried tomatoes into the egg mixture.
• Ladle the mixture into the prepared muffin cups, filling each approximately three-quarters full to allow for expansion during baking.
• Place the tin in the center rack of the oven and bake for 20 to 22 minutes, or until the centers are firm to the touch and the tops are lightly golden.
• Remove the tin from the oven and allow the muffins to cool for 5 minutes before using a silicone spatula or knife to gently release them from the cups.