Spinach Feta Sun Dried Tomato Cups (Printable View)
Fluffy egg cups packed with spinach, feta, and sun-dried tomatoes. Easy Mediterranean breakfast ready in 35 minutes.
# What You 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 kosher salt
07 - 1/4 teaspoon freshly ground black pepper
08 - 1/4 teaspoon dried oregano
→ Oils
09 - 1 tablespoon olive oil
# How To Make It:
01 - Preheat the oven to 350°F. Lightly grease a 12-cup muffin tin or line with silicone muffin liners.
02 - Heat olive oil in a skillet over medium heat. Add the 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 - Fold the sautéed spinach, sun-dried tomatoes, and crumbled feta into the egg mixture. Stir gently to distribute evenly without overmixing.
05 - Divide the mixture evenly among the prepared muffin cups, filling each about three-quarters full.
06 - Bake for 18 to 22 minutes until the egg muffins are set and lightly golden on top. A toothpick inserted in the center should come out clean.
07 - Let the muffin cups rest in the tin for 5 minutes before removing. Serve warm or at room temperature.
# Expert Advice:
01 -
- These little cups freeze beautifully so you can make a batch on Sunday and have breakfast sorted for the entire week without thinking twice.
- The combination of salty feta and tangy sun dried tomatoes makes them taste far more indulgent than their 97 calories suggest.
02 -
- Do not skip greasing the tin thoroughly because eggs bond aggressively to metal and you will end up scooping out crumbly messes instead of neat little cups.
- Let the sauteed spinach cool for at least 5 minutes before adding it to the eggs or the residual heat will start cooking the eggs in the bowl and create odd textures.
03 -
- Underfill the cups slightly rather than overfilling because overflow creates a messy rim that welds the muffins to the tin edges.
- Press the sun dried tomato pieces down into the batter with your spoon before baking so they do not char on top during the oven time.