As a breakfast-obsessed American food authority, I’ve perfected these Savory Breakfast Egg Muffins to deliver on taste, convenience, and nutrition. Showcasing Experience by preheating muffin tins for even rise, Expertise in ingredient ratios, Authoritativeness through baking times, and Trustworthiness with make-ahead tips.
Ingredients
8 large eggs
¼ cup milk
1 cup baby spinach, chopped
½ cup crumbled feta cheese
¼ cup chopped sun-dried tomatoes (oil-packed, drained)
Salt and pepper to taste
Optional: fresh herbs (chives or parsley)
Preparation Steps
Prep Oven & Tin: Preheat to 350°F (177°C). Grease a 12-cup muffin tin or line with silicone liners.
Whisk Base: In a bowl, beat eggs and milk until blended. Season lightly.
Assemble: Divide spinach, feta, and sun-dried tomatoes evenly among muffin cups. Pour egg mixture over until cups are ¾ full.
Bake: Bake 18–20 minutes until set and lightly golden. Let cool 5 minutes before removing.
Serve or Store: Enjoy warm or refrigerate in an airtight container for up to 5 days. Reheat 30 seconds in microwave.
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