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### Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups: A Perfect Grab-and-Go Breakfast
When mornings get busy, having a healthy, delicious, and portable breakfast can make all the difference. **Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups** are here to save the day! These protein-packed, savory bites are bursting with Mediterranean flavors, making them a nutritious and satisfying way to start your day.
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### Why You’ll Love These Egg Muffin Cups
1. **Meal Prep Magic:**
Make a batch at the start of the week, and you’ll have breakfast ready to go every morning.
2. **Wholesome Ingredients:**
These muffin cups are packed with protein, veggies, and flavorful cheese—everything you need for a balanced breakfast.
3. **Customizable:**
Don’t like feta or sun-dried tomatoes? Swap them out for your favorite fillings!
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### Key Ingredients
To whip up these tasty egg muffins, you’ll need:
– **Eggs:** The protein-rich base of the recipe.
– **Fresh Spinach:** Adds a vibrant color and a boost of nutrients.
– **Feta Cheese:** Brings a tangy, creamy element.
– **Sun-Dried Tomatoes:** Provide a sweet and savory punch.
– **Seasonings:** A pinch of salt, pepper, and a dash of garlic powder enhance the flavor.
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### How to Make Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups
1. **Preheat and Prep:**
Preheat your oven to 350°F (175°C). Lightly grease a muffin tin with nonstick spray or olive oil.
2. **Prepare the Fillings:**
– Chop the fresh spinach into small pieces.
– Dice the sun-dried tomatoes.
3. **Mix the Eggs:**
In a large bowl, whisk together the eggs with a splash of milk (optional for creaminess). Season with salt, pepper, and garlic powder.
4. **Assemble the Muffins:**
– Evenly distribute the spinach, feta, and sun-dried tomatoes among the muffin cups.
– Pour the egg mixture over the fillings, filling each cup about 3/4 full.
5. **Bake:**
Bake for 18-20 minutes, or until the eggs are set and slightly golden on top.
6. **Cool and Store:**
Let the muffins cool for a few minutes before removing them from the tin. Store in an airtight container in the refrigerator for up to 5 days.
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