Spinach Feta Sun Dried Tomato Egg Cups (Print Version)
Fluffy egg cups with spinach, feta, and sun-dried tomatoes for easy Mediterranean breakfast
# What You'll Need:
→ Vegetables
01 - 2 cups fresh spinach, chopped
02 - 1/2 cup sun-dried tomatoes packed in oil, drained and finely chopped
→ Dairy
03 - 1 cup feta cheese, crumbled
04 - 1/4 cup milk
→ Eggs
05 - 8 large eggs
→ Seasonings
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - 1/4 teaspoon dried oregano
→ Oils
09 - 1 tablespoon olive oil
# How-To Steps:
01 - Preheat the oven to 350°F. Lightly grease a 12-cup muffin tin or line with silicone muffin cups.
02 - Heat olive oil in a skillet over medium heat. Add chopped spinach and sauté for 2 to 3 minutes until wilted. Remove from heat and let cool slightly.
03 - In a large bowl, whisk together the eggs, milk, salt, pepper, and oregano until well combined.
04 - Add the sautéed spinach, sun-dried tomatoes, and crumbled feta to the egg mixture. Stir gently to distribute evenly.
05 - Evenly divide the mixture among the prepared muffin cups, filling each about three-quarters full.
06 - Bake for 18 to 22 minutes, or until the egg muffins are set and slightly golden on top.
07 - Cool in the tin for 5 minutes before removing. Serve warm or at room temperature.
# Expert Tips:
01 -
- They reheat beautifully, which means you can make a batch on Sunday and eat like royalty until Wednesday.
- The combination of salty feta and tangy sun dried tomato makes each bite feel fancy even though the whole thing takes thirty five minutes from start to finish.
02 -
- Let the sauteed spinach cool for a few minutes before adding it to the eggs or you will start cooking the eggs in the bowl and end up with weird stringy bits.
- Do not skip greasing the tin thoroughly because egg is one of the most stubborn foods to remove from metal once it bakes on.
03 -
- Reserve a small handful of feta to sprinkle on top of each cup before baking for those gorgeous golden cheese spots that make everyone reach for seconds.
- Dice the sun dried tomatoes rather than leaving them in strips because large pieces sink to the bottom and create an uneven texture in the finished muffins.