Spinach & Feta Egg-Stuffed Breakfast Muffins with Sun-Dried Tomato Cream

These protein-packed breakfast muffins are taking Pinterest by storm! With a savory egg base, melty feta, and a flavorful sun-dried tomato cream topping, they're perfect for meal prep or brunch gatherings. Gluten-free and easily customizable with your favorite veggies.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 6 muffins

Ingredients

• 6 large eggs
• 1/2 cup milk (or dairy-free alternative)
• 1 cup fresh spinach, chopped
• 1/3 cup crumbled feta cheese
• 1/4 cup sun-dried tomatoes (oil-packed)
• 4 oz cream cheese, softened
• 1 tbsp fresh dill, chopped
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt & pepper to taste

Instructions

1. Preheat oven to 375°F and grease a muffin tin.
2. Whisk eggs, milk, garlic powder, paprika, salt, and pepper in a bowl.
3. Fold in spinach and dill, then stir in feta cheese.
4. Divide mixture evenly among muffin cups (fill 3/4 full).
5. Bake 18-20 minutes until set and lightly golden.
6. While baking, blend sun-dried tomatoes with cream cheese until smooth.
7. Let muffins cool 5 minutes before removing from tin.
8. Pipe or spread sun-dried tomato cream on top before serving.
9. Garnish with extra dill or crumbled feta if desired.

Chef's Note

For extra-fluffy muffins, let the egg mixture rest 5 minutes before baking to allow air bubbles to settle.

Make-Ahead Tips

Store refrigerated in airtight container for 3 days. Freeze without cream topping for up to 1 month.

Substitutions

Feta can be replaced with goat cheese or cottage cheese. Spinach can be swapped with kale or arugula.