Make-Ahead Breakfasts
Spinach Egg Muffins
Easy baked egg muffins with spinach, sun-dried tomatoes, basil and feta — a high-protein breakfast or snack to prep ahead for a busy week.
Watch the video
From the video 5 Things I Always Prep Before A Busy Week. Watch on YouTube for the full walkthrough.
- Prep
- 15 minutes
- Cook
- 20 minutes
- Total
- 35 minutes
- Serves
- 12 egg muffins
Ingredients
- ½ cup sun-dried tomatoes, sliced
- 1 cup spinach, finely diced
- ½ medium yellow onion, finely diced
- 4 large basil leaves, finely diced
- Salt and pepper, to taste
- 8 large eggs
- ¼ cup milk, any kind
- ⅓ cup feta cheese crumbles
Instructions
- 1
Heat the oven to 350°F (175°C) and spray a 12-cup nonstick muffin tin with cooking spray.
- 2
Finely dice the sun-dried tomatoes, spinach, basil and yellow onion, then divide them among the 12 cups. Add about 1 teaspoon of feta to each cup.
- 3
Whisk the eggs and milk together in a medium bowl. Pour the egg mixture evenly over the vegetables, filling each cup about three-quarters full. Stir lightly so the vegetables are distributed through the egg.
- 4
Season the tops with salt and pepper, then bake for about 18–22 minutes, until the egg muffins are set.
Notes & serving ideas
- These egg muffins work well for make-ahead breakfasts and snacks.
- Any milk can be used, or the milk can be omitted.
- Visit the credited Fit Foodie Finds recipe for storage, freezing guidance and variations.
