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Savory Frittata Muffins with Spinach, Feta & Sun-Dried Tomatoes

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These savory frittata muffins are quick, easy, and packed with flavor from spinach, tangy feta, and sun-dried tomatoes. Perfect for breakfast, brunch, or on-the-go snacks.

Ingredients

Scale
  • 6 large eggs, room temperature
  • 1 cup fresh spinach, packed and chopped
  • 3/4 cup feta cheese, crumbled
  • 1/3 cup sun-dried tomatoes, chopped and packed in oil (drain but keep some oil)
  • 1/4 cup milk (whole or 2%)
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 1 teaspoon dried oregano or basil (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your muffin tin lightly with olive oil or cooking spray to prevent sticking.
  2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Toss in the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and set aside to cool slightly.
  3. In a medium bowl, crack 6 large eggs and add 1/4 cup milk. Whisk until the mixture is smooth and slightly frothy, about 1-2 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
  4. Fold the sautéed spinach and garlic into the egg mixture. Add the crumbled feta and chopped sun-dried tomatoes. If using dried herbs, sprinkle them in now. Stir gently to distribute evenly but avoid overmixing.
  5. Pour the egg mixture evenly into the 12 muffin cups, filling each about 3/4 full.
  6. Bake for 18-22 minutes. Start checking at 18 minutes by inserting a toothpick in the center of a muffin; it should come out clean or with just a few moist crumbs.
  7. Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then gently run a knife around the edges and transfer to a wire rack or plate. Serve warm or at room temperature.

Notes

If muffins brown too quickly before fully cooking, tent loosely with foil after 15 minutes. Use room temperature eggs for best texture. Sauté spinach quickly to avoid sogginess. Muffins keep well in the fridge for up to 4 days and freeze for up to 3 months.

Nutrition

Keywords: savory muffins, frittata muffins, spinach feta muffins, sun-dried tomatoes, breakfast muffins, easy brunch recipe, gluten-free, low-carb

Find it online: https://yumnode.com/savory-frittata-muffins-recipe-easy-spinach-feta-sun-dried-tomatoes/