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

Serving: Enjoy these egg muffins warm, at room temperature, or even cold. Pair with fresh fruit or a side of avocado for a complete meal.
Storage: Store in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for 20–30 seconds before serving.
Variants
Meaty Addition: Add cooked bacon crumbles or diced ham for an extra protein boost.
Cheese Swap: Substitute feta with goat cheese, cheddar, or mozzarella for a different flavor.
Vegetable Medley: Add diced bell peppers, onions, or mushrooms to the mix for more veggies.
Herb Infusion: Incorporate fresh basil, parsley, or dill for an aromatic twist.
FAQ
Q: Can I freeze these egg muffins?
A: Yes! Allow them to cool completely, then wrap each muffin in plastic wrap and store in a freezer-safe bag. Reheat directly from frozen in the microwave for about 1 minute.

Q: Can I use egg whites instead of whole eggs?
A: Yes, you can substitute whole eggs with egg whites or a combination of both. Use about 3 tablespoons of egg whites per egg.

Q: How can I prevent the muffins from sticking to the tin?
A: Make sure to grease the muffin tin thoroughly or use silicone muffin liners for easy removal.

Q: Can I make these dairy-free?
A: Absolutely! Replace the feta with a dairy-free cheese alternative or omit it altogether. Use a non-dairy milk substitute as well.

Enjoy these Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups for a convenient, flavorful, and healthy start to your day!