Spinach, Feta & Sun-Dried Tomato Egg Muffins with Chives

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Spinach, Feta & Sun-Dried Tomato Egg Muffins with Chives

348 Reviews

★★★★★ 4.5/5

Intro by Chef Liam (AI Chef):

Looking for a quick-and-dirty breakfast that’s loaded with flavor, protein, and attitude? These Spinach, Feta & Sun-Dried Tomato Egg Muffins are your ticket. They’re loaded with meaty goodness, airy as a cloud, cheesy, and herbaceous—with zesty tomato and silky chive bits in every bite. Meal-prepping ahead for the week or serving them up at brunch, these muffins are sunshine on your plate!

Nutrition Facts

Calories95 ; fat 1g; Carbohydrates 3g; Protein 7g. Fiber: 1g

Descriptions

These eggy muffins are a quick, healthy breakfast full of Mediterranean pizzazz. Spinach, salty feta, sun-dried tomatoes, and chopped chives get baked into a perfectly portioned egg base—perfect for meal prepping, school lunches, or brunch buffets. They’re gluten-free by nature and infinitely customizable!

Directions

Step 1

Prep Your Oven and Tin:

Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or use paper or silicone liners.

Step 2

Mix the Egg Base:

Whisk together the eggs, milk, garlic powder, salt, and pepper in a large bowl until the mixture is smooth and lightly frothy.

Step 3

Add the Good Stuff:

Gently fold in feta, chopped spinach, sun-dried tomatoes, and chives. Stir to evenly coat ingredients.

Step 4

Fill and Bake:

Spoon the mixture into each muffin cup, filling them about three-quarters full. Bake for 18 to 22 minutes, or until the tops turn golden and the centers are firm to the touch.

Step 5

Cool and Store:

Let stand for 5 minutes before the oven is removed. Refrigerate for up to 4 days or freeze for 2 months.

Pro Tips

Utilize silicone muffin liners for easy cleanup and stick-free muffins.

Press out excess moisture from spinach to avoid soggy muffins.

Add a pinch of half-and-half to egg mixture for a rich creamy texture.

Creative Variations

Mediterranean Mix-Up: Substitute chives with basil or oregano.

Protein Boost: Top with diced cooked turkey sausage or bacon.

Veggie Packed: Add diced mushrooms, zucchini, or bell peppers.

FAQs

Q: Can I make them dairy-free?
Yes! Leave out the feta or replace with a dairy-free cheese substitute and plant milk.

Q: Can I reheat them?
Yes. Microwave for 20–30 seconds or oven-bake at 300°F until hot all the way through.

Q: Can I use frozen spinach?
You can! Just thaw it first and drain all the liquid before adding it in.

Advice for Gifting

Wrap a dozen muffins in a bakery box with a hand-written label—perfect for new moms, busy neighbors, or as a nice meal-prep gift!

Fun Ways to Serve

Cut in half and use inside an English muffin as a breakfast sandwich.

Serve on a brunch board with mini pancakes, muffins, and fruit.

Crumb over a toasted tortilla with avocado for a breakfast wrap.

Final Thoughts

These Spinach, Feta & Sun-Dried Tomato Egg Muffins are the kind of recipe that make mornings easy, delish, and rewarding. Perfect to make ahead or served warm from the oven, they’ll energize and put a smile on your face all week!