Spinach, Feta, and Sun-Dried Tomato Egg Muffin Cups

Ingredients

• 6 large eggs
• 1/4 cup milk (or dairy-free alternative)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups fresh spinach, chopped
• 1/2 cup feta cheese, crumbled (or goat cheese)
• 1/3 cup sun-dried tomatoes, chopped
• 1/4 cup red onion, finely chopped (optional)
• Cooking spray or olive oil for greasing

Instructions

1. Preheat your oven to 350°F (175°C).
2. Prepare a 12-cup muffin tin by greasing each cup with cooking spray or olive oil.
3. In a large mixing bowl, crack the eggs and whisk together with milk, salt, and black pepper until well combined.
4. Fold in the chopped spinach, crumbled feta cheese, chopped sun-dried tomatoes, and finely chopped red onion (if using).
5. Evenly pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full.
6. Bake in the preheated oven for 18-20 minutes, or until the egg muffins are set and lightly golden on top.
7. Once baked, let the muffin tin cool for 5 minutes, then remove the muffin cups and transfer to a wire rack to cool completely.