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Spinach, Feta and Sun-Dried Tomato Egg Muffin Cups – A perfect make-ahead breakfast full of flavor!
Every few weeks Connor and I sneak out of the house early in the morning and head to Starbucks for a little mother son date together. I order the white mocha and we share a spinach and feta egg white wrap. It’s my favorite breakfast sandwich on their menu and I could seriously eat one every day for breakfast and be really happy.
The combination of sun-dried tomatoes and feta cheese is what makes the breakfast wrap delicious so I decided to make my own egg muffin cups at home with everything the Starbucks wrap has minus the wrap. I needed something that was easy to make and I wanted something that I could make ahead of time. This recipe is awesome because I can make a dozen Spinach, Feta and Sun-Dried Tomato Egg Muffin Cups at a time and have them for the week.
Make breakfast less stressful thanks to these delicious egg muffin cups. I love when I can prep my meals ahead of time because I’m less likely to snack on unhealthy foods. After my morning coffee, I can quickly heat up an egg muffin cup for breakfast in less than 30 seconds.
Well, now I can eat one everyday because I’ve started making something very similar at home. These egg cups are loaded with lots of spinach and topped with chopped sun-dried tomatoes and feta cheese. Yum! I think I could eat spinach, feta, and sun-dried tomatoes on everything.
Isn’t your mouth watering just looking at these pictures?!
And guess what? There are only 50 calories in each egg cup. How awesome is that? I usually eat two for breakfast so that’s an easy and healthy meal.
PrintSpinach, Feta and Sun-Dried Tomato Egg Muffin Cups
Spinach, Feta and Sun-Dried Tomato Egg Muffin Cups – A perfect make-ahead breakfast full of flavor!
- Prep Time: 5 Minutes
- Cook Time: 15 Minutes
- Total Time: 20 minutes
- Yield: 12 Egg Muffins 1x
Ingredients
- 4 eggs
- 3/4 cup egg whites
- 1/2 cup sun-dried tomatoes, drained and chopped
- 2 cups spinach, chopped
- 1/4 cup feta cheese, crumbled
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- cooking spray
Instructions
- Preheat oven to 375 degrees. Coat a 12 cup muffin pan with cooking spray.
- In medium bowl, mix eggs, egg whites, spinach, Italian seasoning, salt and pepper until blended.
- Pour egg mixture into prepared muffin cups. Fill each cup about 3/4 of the way.
- Sprinkle sun-dried tomatoes and feta cheese over egg mixture.
- Bake for 15-18 minutes.
- Cool in pan for 5 minutes. Slide small spatula or butter knife around edges of each egg cup to loosen sides.
- Lift each egg muffin cup out of muffin pan and Enjoy!
I’m the worst cook/baker ever but these turned out great on the first try! I felt like I added too much spinach so I topped them with some extra egg whites once they were in the muffin tin and I think it was a good call. Will definitely make again!
★★★★★
Can frozen chopped spinach be used? If so, does it need to be cooked first?
I use silicone muffin tins and they work very well! No sticking whatsoever.
★★★★★
I made these a few days ago. Absolutely yummy. This is just like a pizza without a crust, and for those of us that are gluten intolerant, this is a wonderful treat. I’m making a double batch today and am going to add in mushrooms to one batch. Thanks so much for posting.
★★★★★
Wow! I’ve recently placed myself on a low sodium diet. In my search for new recipe ideas, I came across your recipe. Only two bites in and already I felt an urgency to write a review. These are absolutely delicious! I followed recipe to a T, minus thesalt and pepper and they turned out wonderful. I will definitely be making these again. Thanks for an easy, healthy and very tasty low sodium meal option.
My new go-to breakfast! So easy, and delicious. They reheat well, so great option for meal prep.
★★★★★
Hi I haven’t tried these yet but are looking for something to bring to breakfast at the airport since I cannot eat gluten and need something good before my flight. I was wondering if you have frozen these as I would like to make them ahead of time?
Hi! Making these today. I can’t find the nutrition information. Do you have it? Thank you.
Can I substitute Parmigiano cheese. I’m not a fan of feta.
can you freeze them? if so what is the best way?
these are amazing! I did not get 12 cups but maybe overfilled a little. they were so good! thank you,
★★★★★
Please provide nutritional information
Very good although next time I will add more Italian seasonings.
★★★★★