Description
Delicious and nutritious Breakfast Egg Muffins packed with fresh spinach, sun-dried tomatoes, and creamy feta cheese. These protein-rich muffins are perfect for a quick, healthy breakfast or snack, baked to fluffy perfection in a water bath to ensure a tender texture.
Ingredients
Scale
Egg Mixture
- 8 large eggs
- ½ cup cottage cheese (use 4% or 2% fat for best flavor)
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Fillings
- 1 cup fresh spinach, roughly chopped
- â…” cup oil-packed sun-dried tomatoes, drained and chopped
- ½ cup crumbled feta cheese
Instructions
- Preheat oven and prepare pan: Preheat the oven to 350°F (175°C). Lightly coat a 12-well muffin pan with cooking spray to prevent sticking.
- Make the egg mixture: Crack the eggs into a blender jar, add the cottage cheese, Italian seasoning, salt, and black pepper. Blend until smooth. Alternatively, whisk the ingredients together in a bowl for a slightly less smooth texture.
- Add fillings to muffin pan: Evenly distribute the chopped spinach, sun-dried tomatoes, and crumbled feta cheese among the muffin wells.
- Fill muffin wells with egg mixture: Pour the blended egg mixture into each muffin well, filling approximately ¾ full to allow space for expansion during baking.
- Prepare water bath and bake: Place a rimmed sheet pan in the oven. Pour about ¼ inch of hot water into the sheet pan to create a water bath. Carefully place the muffin pan into the water bath and bake for about 15 minutes, or until a toothpick inserted into the center of the muffins comes out nearly clean.
- Cool and serve: Remove the muffin pan from the oven and allow the egg muffins to cool for 5-10 minutes before removing them from the pan. Serve warm or at room temperature.
Notes
- Using a water bath helps the egg muffins cook gently and prevents overcooking or cracking.
- You can customize the fillings with your favorite vegetables or cheese.
- These egg muffins can be stored in the refrigerator for up to 3 days and reheated for a quick breakfast.
- If you don’t have a blender, whisking the eggs and cottage cheese by hand works fine, though the texture may be slightly less smooth.
- Use fresh herbs for added flavor or substitute Italian seasoning with your preferred spice blend.
