Ingredients
6 large eggs
2 cups fresh spinach
1 cup crumbled feta cheese
1/2 cup chopped sun-dried tomatoes (packed in oil)
1/4 cup milk
1 tablespoon olive oil
Salt and pepper to taste
Instructions
Preheat oven to 375°F (190°C)
Grease a 12-cup muffin tin with olive oil
In a bowl, whisk eggs, milk, salt, and pepper until smooth
Add fresh spinach, crumbled feta, and chopped sun-dried tomatoes; mix gently
Pour mixture evenly into prepared muffin cups
Bake for 20 minutes until edges are golden and centers are set
Let cool for 5 minutes before unmolding
Notes
Store in an airtight container in the refrigerator for up to 5 days
Freeze for up to 2 months in a single layer on a parchment-lined tray before transferring to freezer bags
For best results, use room-temperature eggs to prevent curdling
Customize by adding diced roasted red peppers or fresh oregano
- Prep Time: 15
- Cook Time: 20
- Category: Mediterranean Mornings
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 80
- Sugar: 1g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg