Savory Spinach, Feta, and Sun-Dried Tomato Egg Muffins
Why I Keep Coming Back To These Egg Muffins
If you’ve ever had to wrangle a toddler with one hand while hunting for something breakfasty that’s not toast (again), well, you’ll understand why I love these savory spinach, feta, and sun-dried tomato egg muffins. First time I made them, I’d just come back from this busy morning market run—bags everywhere, chaos, the works—and ended up cobbling together whatever was in the fridge. Turns out, messy mornings sometimes lead to little wins. Plus, they look fancier than they involve effort. Honestly, these even pass the snobby-brunch-friend test, but don’t take my word for it. Let your kitchen chaos do the talking.
Why You’ll Love Making This (Even When You’re Not Really Awake)
I make these when I’ve got that last handful of spinach about to turn into compost, or, let’s be real, when my family has already hit eggs-on-toast fatigue. They’re a very forgiving recipe (unless you totally forget the eggs, which—don’t ask). My neighbour’s teenage son once wiped out a whole batch by lunch, so at least picky eaters don’t stand a chance. Oh, and don’t feel bad if you grumble while whisking—cracked eggs on the counter is my usual soundtrack (and still, end result’s yum).
What Goes In Them (And What I Sometimes Swap)
- 6 large eggs (sometimes I use 7, especially if the eggs are small or if I dropped one and pretended I didn’t see it)
- 1/2 cup crumbled feta cheese (I like sheep’s milk feta best but sure, supermarket block is fine)
- 3/4 cup sun-dried tomatoes, roughly chopped (the kind in oil are easiest, but if you only have the dry-packed ones, soak them for a few minutes—or don’t, and just eat like you’re on a crunchy salad adventure)
- 1 to 1 1/2 cups fresh spinach, roughly chopped (baby spinach or regular, doesn’t matter, and sometimes if I’m out, I sub in kale, but then no one talks to me for a while)
- 1/4 cup milk (nut milk or cream if that’s what you’ve got, or leave it out; I’m not the milk police)
- Pinch of salt and pepper (my gran shakes her head if I skip the pepper, but honestly, it’s fine either way)
- Optional: minced spring onion, chopped parsley, a dash of chili flakes (I go wild with these when nobody’s looking)
Let’s Actually Make These (No, Seriously, It’s Easy)
- Heat your oven to 180°C (350°F), but if you forget for a few minutes, they still turn out fine. Grease a 12-cup muffin tin well—I mean it, or you’ll be chiseling egg forever. Or use muffin papers. Or that nifty silicone tray I keep forgetting I own.
- Crack the eggs into a big bowl. Whisk them with the milk, salt, and pepper until it’s sort of one color. I usually use a fork, not a proper whisk, because it’s always the dishwasher’s turn to hide implements.
- Gently fold in the chopped spinach, feta, sun-dried tomatoes, and anything else you feel like tossing in. At this point, I sneak a taste (risky, I know, with raw egg, but it’s how I live).
- Pour the mixture gently into the muffin tin—fill each about 3/4 full. Don’t freak out if the goodies clump at the bottom; just nudge them around with a spoon (or your finger; we’re all friends here).
- Bake for 18–22 minutes, or until they look puffed and golden-ish. Sometimes I poke them with a knife; if it comes out eggy but not runny, they’re done. And hey, don’t worry if they deflate a bit after cooling. Happens every time.
- Let sit a couple minutes before prying out of the tin. (Seriously. I once ruined half a batch being impatient—let your muffins chill, mate!)
Notes From My Messy Countertop
- If you’re out of feta, goat cheese works. Or cheddar. Mozzarella gets too melty, in my book.
- I tried subbing all the spinach with leftover roasted veggies once; it was…interesting. Maybe just half-and-half, next time.
- I always think I can get away with less oil or spray in the tin—then I regret it and scrub pans for ages.
- Egg muffins freeze okay, but after microwaving they get a bit tough. Actually, I find they taste better cold, right out of the fridge, if that’s your thing.
If You Want To Tinker: My Experiments (Some Good, Some Not)
I’ve swapped feta for blue cheese (wow, strong, but sort of works if you like funky flavors). Tried roasted peppers instead of sun-dried tomatoes, which is great if you rinse them first (trust me, or everything tastes like vinegar). Once I attempted to fold in cooked quinoa for extra bulk; it came out kinda soggy—not recommended.
About Muffin Tins (And, Y’know, Plan B)
I always use a classic 12-cup muffin tin, but you can totally use those silicone cupcake molds—just set them on a baking sheet so you’re not chasing runaway muffins. My cousin once baked these in a square brownie pan and cut into bars; slightly odd shapes, same taste.
How To Store Them (If They Survive That Long)
Store cooled muffins in the fridge, sealed up, for up to three days—though honestly, in my house it never lasts more than a day! If I’m pretending to be on top of things, I’ll freeze some in a zip bag, but then forget about them till months later (they’re still edible, fyi, just a bit ice-cube adjacent after too long).
Serving: Weekend Brunch Or Grab-And-Go
Personally, I like these with a splash of hot sauce and half an avocado—maybe a slice of brown toast if I’m feeling proper. My sister crumbles one up on her salad (not traditional, but hey, it works). For a picnic, we just toss them into a container and don’t bother with plates. According to this Kitchn guide, you can even use them in veggie-packed breakfast wraps.
What I Wish I’d Known (Pro-ish Tips)
- I once tried rushing the cooling step and, predictably, ended up with half-muffin, half-crumb. Let them rest, even if you’re hungry.
- If you overfill the tins, they bubble up like mini soufflés, then collapse. Not tragic, just a bit…sad looking.
- Don’t salt too much, especially if your feta is salty. This is one of those it’s easier to add than subtract situations.
- Bought pre-chopped frozen spinach once—never again. Too much water, makes the eggs oddly spongy (unless you squeeze it like it’s your gym workout for the day).
Real Questions I’ve Gotten About These
- Can I double the recipe?
- Yeah, but make sure you’ve got more than one muffin tray or, on second thought, just bake two rounds. The mixture sits fine for a bit.
- Can I skip the sun-dried tomatoes?
- Definitely, if your crowd’s not into tomatoes, just maybe add in diced bell pepper or a handful of olives (though olives are a bit divisive, aren’t they?).
- Do you have to use fresh spinach?
- Nope! I’ve used baby kale, rocket, and—when desperate—chopped frozen spinach. Just thaw and squeeze out the water, or you’ll have soup muffins (ew).
- Is this good for meal prep?
- Absolutely, but, honestly, in my kitchen the batch never lasts long enough to test how many days they could last…they disappear faster than biscuits at a tea break.
- Can I serve these cold?
- Yes, but some people are funny about cold eggs. I love them straight from the fridge—try it and see (or heat up for 20 seconds if you’re not convinced).
- Where can I learn about other savory egg muffin ideas?
- I’ve picked up some tricks form BBC Good Food—they really know their stuff with eggs!
Right, that’s pretty much all I’ve got on these spinach, feta, and sun-dried tomato egg muffins. Go forth, whisk with whatever fork is least dirty, and may your muffins release from the tin without a struggle (or at least with more grace than last time). Oh, quick digression: these make a surprisingly decent midnight snack after a gig—don’t ask me how I know. Anyway, if you need more inspiration, Cookie and Kate has a bunch. Happy tinkering!
Ingredients
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/3 cup sun-dried tomatoes, chopped
- 1/4 cup milk
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1/4 teaspoon dried oregano (optional)
Instructions
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1Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or line with silicone muffin cups.
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2In a medium skillet over medium heat, add olive oil and sauté the chopped spinach for 1-2 minutes until wilted. Set aside to cool slightly.
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3In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and dried oregano until well combined.
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4Gently stir in the sautéed spinach, feta cheese, and sun-dried tomatoes.
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5Divide the mixture evenly among the prepared muffin cups, filling each about 3/4 full.
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6Bake for 16-18 minutes or until the egg muffins are set and lightly golden. Let cool for a few minutes before removing from the tin. Serve warm or at room temperature.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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