Spinach Parmesan and Sun-Dried Tomato Egg Muffins

Ingredients

• 6 large eggs(paid link)
• ¼ cup milk(paid link)
• 1 cup spinach(paid link)
• ¼ cup sun-dried tomatoes(paid link)
• ¼ cup Parmesan cheese(paid link)
• 1 tsp olive oil(paid link)
• ¼ tsp salt(paid link)
• ⅛ tsp black pepper(paid link)

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin.

2. 2

   Finely chop the fresh spinach and sun-dried tomatoes.

3. 3

   In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.

4. 4

   Stir in the chopped spinach, sun-dried tomatoes, and grated Parmesan cheese into the egg mixture.

5. 5

   Evenly distribute the egg mixture among the prepared muffin cups. Lightly brush the tops with olive oil.

6. 6

   Bake for 18-20 minutes, or until the egg muffins are set and lightly golden.

   18 min

7. 7

   Let cool slightly before removing from the muffin tin. Serve warm.