Name: Egg Muffin Tins With Spinach
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 8 units Large eggs; 2 cups Fresh baby spinach, chopped; 0.75 cup Feta cheese, crumbled; 0.25 cup Sun-dried tomatoes, chopped; 0.25 cup Heavy cream or whole milk; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Olive oil or cooking spray

"Start your morning with these vibrant, protein-packed egg muffins loaded with fresh spinach, creamy feta, and sun-dried tomatoes. They are the ultimate meal-prep solution for busy weekdays, offering a fluffy texture and a burst of Mediterranean flavor in every bite."

1 Ingredients

Qty	Item
8 units 8 units	Large eggs
2 cups 60 g	Fresh baby spinach, chopped
0.75 cup 110 g	Feta cheese, crumbled
0.25 cup 40 g	Sun-dried tomatoes, chopped
0.25 cup 60 ml	Heavy cream or whole milk
0.5 tsp 1.5 g	Garlic powder
0.25 tsp 1.5 g	Sea salt
0.25 tsp 0.5 g	Black pepper
1 tbsp 15 ml	Olive oil or cooking spray

2 Instructions

Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin thoroughly with cooking spray or olive oil to ensure the eggs don't stick.

In a large bowl, whisk the eggs together with the heavy cream, garlic powder, salt, and pepper until the mixture is uniform and slightly frothy.

Evenly distribute the chopped spinach, crumbled feta, and sun-dried tomatoes into the bottom of each muffin cup.

Carefully pour the egg mixture into each cup, filling them about 3/4 of the way to the top to allow space for the eggs to rise while baking.

Place the tin in the oven and bake for 18-22 minutes, or until the centers are set and no longer jiggly.

Remove from the oven and let them cool in the pan for 5 minutes. Use a thin spatula or knife to gently pop them out and serve immediately.

·
Squeeze any excess moisture out of the chopped spinach using a paper towel to avoid watery muffins.
·
For a non-stick guarantee, use a silicone muffin tray which allows you to pop the eggs out perfectly every time.
·
Add a pinch of red pepper flakes if you want a little heat in your morning meal.
·
Whisk the eggs very well; the more air you incorporate, the fluffier your muffins will be.

? Frequently Asked Questions

Can I freeze these egg muffins?

Yes, once cooled, wrap them individually in plastic wrap and freeze for up to 3 months. Reheat in the microwave for about 60 seconds.

How long do they last in the refrigerator?

They stay fresh and delicious for 4 to 5 days when stored in an airtight container.

Can I use egg whites instead of whole eggs?

Absolutely. Use approximately 1.5 to 2 cups of liquid egg whites to replace the 8 whole eggs for a lower-fat version.

What other vegetables can I add?

Bell peppers, mushrooms, and onions work beautifully. Just ensure they are finely diced so they cook through.

Visual Guide

Egg Muffin Tins With Spinach Infographic

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