Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups: A Savory Grab-and-Go Breakfast

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

Prepare the Veggies:
Chop the spinach and sun-dried tomatoes into small pieces. Set aside.

Whisk the Eggs:
In a medium bowl, whisk together the eggs, milk, garlic powder, oregano, salt, and pepper until well combined.

Assemble the Muffins:
Evenly distribute the spinach, sun-dried tomatoes, and feta cheese among the muffin cups. Pour the egg mixture over the fillings, filling each cup about three-quarters full.

Bake:
Place the muffin tin in the preheated oven and bake for 18–20 minutes, or until the egg muffins are set and slightly golden on top.

Cool and Serve:
Allow the muffins to cool for 5 minutes before carefully removing them from the tin.

Serving and Storage Tips