Mediterranean Spinach, Feta, and Sun-Dried Tomato Egg Muffins

Ingredients:

• 6 large eggs
• 1/4 cup milk (dairy or plant-based)
• 1 cup fresh spinach, chopped
• 1/3 cup sun-dried tomatoes, finely chopped
• 1/3 cup crumbled feta cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried Italian herbs (oregano, basil, or thyme)
• Salt and freshly cracked black pepper, to taste
• Olive oil or nonstick spray (for greasing the muffin tin)

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Instructions:

1. Preheat the Oven:

Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with olive oil or nonstick spray.

2. Prepare the Egg Mixture:

In a large mixing bowl, whisk together the eggs and milk until smooth. Add the garlic powder, Italian herbs, salt, and pepper.

3. Add the Fillings:

Stir in the chopped spinach, sun-dried tomatoes, and crumbled feta cheese. Mix gently until evenly distributed.

4. Fill the Muffin Cups:

Divide the egg mixture evenly among the prepared muffin cups, filling each about 3/4 full.

5. Bake:

Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are set and lightly golden around the edges.

6. Cool and Serve:

Remove the muffins from the oven and let them cool in the tin for 5 minutes. Carefully run a knife around the edges to release them, then transfer to a serving plate.

Serving Suggestions:

Enjoy these egg muffins warm, or store them in an airtight container in the refrigerator for up to 4 days. They’re perfect for meal prep or a quick, protein-packed breakfast on the go!

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6 (makes 12 muffins)