Breakfast on-the-go
“Start your day off right with our Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups! These protein-packed breakfast bites are perfect for busy mornings, meal prep, or a quick snack.”
Option 2: Mediterranean Inspiration
“Experience the flavors of the Mediterranean with our Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups! This delicious breakfast recipe combines the brightness of spinach, the tang of feta, and the sweetness of sun-dried tomatoes.”
Option 3: Easy and Versatile
“Elevate your breakfast game with our easy and versatile Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups recipe! These individual egg cups can be customized with your favorite ingredients and are perfect for meal prep, brunch gatherings, or a quick breakfast on-the-go.”
Ingredients:
1/2 cup feta cheese, crumbled
1/2 cup milk
1 cup fresh spinach, chopped
10 large eggs
1/2 cup sun-dried tomatoes, chopped
1/4 teaspoon black pepper
1/2 teaspoon salt
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