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Savory Egg Muffins: 6 Kale, Feta, Sun-Dried Tomato Wonders

Egg Muffins with Kale, Feta and Sun-Dried Tomatoes
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Enjoy a delicious and healthy breakfast with these easy egg muffins packed with kale, feta, and sun-dried tomatoes. They’re perfect for busy mornings and meal prepping.

Ingredients

Scale
  • 6 large eggs
  • 1/4 cup milk
  • 1/2 cup chopped kale
  • 1/4 cup crumbled feta cheese
  • 1/4 cup chopped sun-dried tomatoes
  • Salt and pepper to taste
  • Cooking spray or oil for muffin tin

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Lightly grease a 12-cup muffin tin or use silicone liners.
  3. In a bowl, whisk together the eggs and milk until well combined.
  4. Stir in the chopped kale, crumbled feta cheese, and chopped sun-dried tomatoes.
  5. Season with salt and pepper to your liking.
  6. Pour the egg mixture evenly into the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 20-25 minutes, or until the muffins are set and lightly golden.
  8. Let them cool slightly before removing from the muffin tin.

Notes

  • You can add other vegetables like spinach, bell peppers, or onions.
  • For a dairy-free option, omit the feta cheese or use a dairy-free alternative.
  • These muffins can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://savorandpin.com/egg-muffins-kale-feta-sun-dried-tomatoes/