Spinach Parmesan and Sun-Dried Tomato Egg Muffins

Spinach Parmesan and Sun-Dried Tomato Egg Muffins

Savory and satisfying egg muffins packed with fresh spinach, salty Parmesan cheese, and tangy sun-dried tomatoes. Perfect for a quick breakfast or a healthy snack.

By RecipeBoss
Servings
6
Time Required
25 min

Ingredients

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

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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.