Ingredients
8 large eggs
¼ cup (60ml) milk or cream
1 cup fresh spinach, finely chopped
⅓ cup sun-dried tomatoes, chopped (drained if oil-packed)
½ cup crumbled feta cheese
¼ tsp garlic powder (optional)
Salt & black pepper to taste
Cooking spray or silicone muffin liners
Instructions
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Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
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In a bowl, whisk eggs, milk, garlic powder, salt, and pepper.
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Stir in chopped spinach, sun-dried tomatoes, and feta.
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Divide mixture evenly among muffin cups (fill about ¾ full).
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Bake 18–22 minutes, until centers are set.
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Cool 5 minutes before removing from pan.
Notes
Sauté spinach briefly if you prefer a softer texture.
Add chopped olives for extra Mediterranean flavor.
Use dairy-free feta for a lactose-friendly version.
Store in fridge up to 4 days or freeze up to 2 months.
Delicious served with a side of tzatziki or fresh salad.
- Prep Time: 10
- Cook Time: 18
Nutrition
- Calories: 110