ADVERTISEMENT
Spinach, Feta and SunDried Tomato Egg Muffin Cups
Instructions:
1. Preheat the oven to 375F (190C) and grease a 12-cup muffin tin to prevent sticking.
2. In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
3. Gently stir in the chopped spinach, sun-dried tomatoes, and crumbled feta cheese to the egg mixture.
4. Carefully pour the mixture into the prepared muffin tin, filling each cup about 2/3 full to allow for expansion.
5. Bake in the preheated oven for 18-22 minutes, or until the egg muffins are set and slightly golden on top.
6. Remove from the oven and let cool slightly before serving.
Tips:
– For an extra rich flavor, try adding a tablespoon of butter to the egg mixture.
– Substitute sun-dried tomatoes with roasted red peppers for a different twist.
– Serve these savory egg muffins with a side of avocado, salsa, or Greek yogurt for a tasty breakfast or brunch!
Nutritional Information:
Per muffin (approx): Calories: 100, Protein: 8g, Fat: 6g (varies based on size and specific ingredients used)
Time: Preparation time: 10 minutes | Cooking time: 18-22 minutes
