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Golden brown egg muffins with green spinach and red sun-dried tomatoes in a muffin tin

Spinach, Feta, and Sun-Dried Tomato Egg Muffins

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.