Spinach and Sun Dried Tomato Egg Muffins
I go through phases with breakfast meal prep—some weeks it’s overnight oats, others it’s muffins or French toast bakes. But these egg muffins are one of the few things I never get tired of. They’re quick to make, super filling, and way more flavorful than your typical egg bite situation.
The sun-dried tomatoes add a salty little punch, the spinach gives them some greens, and the cottage cheese keeps them light and fluffy. Plus they reheat really well, which makes them ideal for tossing into your weekly meal prep.
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Recipe Tips
Blend the base for the fluffiest texture: Mixing the eggs, cottage cheese, and seasonings in a blender helps make the muffins light, airy, and fully combined without over-beating.
Chop your add-ins small: Finely chopping the spinach and sun-dried tomatoes makes them evenly distribute throughout the batter so you get a little bit in every bite (and they don’t sink).
Grease the muffin tin really well: These can stick easily if you skip the spray. You could also use silicone muffin cups for the cleanest release.
Let them rest before removing: Give them 5 minutes to cool before popping them out—this helps them firm up so they don’t fall apart when you’re lifting them.
Eat them warm or cold: They’re great right out of the fridge or quickly microwaved, depending on your vibe that day.
Ingredient Swaps: No cottage cheese ? Sub with plain Greek yogurt or blended ricotta for a similar texture. Dairy-free ? Use a plant-based milk and skip the mozzarella/Parmesan or sub with dairy-free alternatives. More protein ? Add chopped turkey sausage or cooked chicken sausage. Want extra veggies ? Bell peppers, mushrooms, or shredded zucchini work great here. No sun-dried tomatoes ? Use cherry tomatoes or roasted red peppers for a softer flavor.
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze in a single layer, then transfer to a bag or container for up to 2 months.
Reheat: Microwave for 30–45 seconds until warmed through.
More Cozy Breakfasts:
Spinach & Sun-Dried Tomato Egg Muffins
Ingredients
- 10 large eggs
- 1/2 cup fairlife milk or milk of choice
- 1 cup cottage cheese
- 1/2 cup mozzarella cheese shredded
- 1/4 cup Parmesan cheese grated
- 1/2 cup sun-dried tomatoes chopped
- 1 cup fresh spinach chopped
- 1/2 tsp garlic powder
- 1/2 tsp dried Italian seasoning
- 1/4 tsp salt adjust to taste
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 375°F and lightly grease a 12-cup muffin tin with non-stick spray
- In a large mixing bowl, whisk together the eggs, cottage cheese, almond milk, garlic powder, Italian seasoning, salt, and pepper and pour into your blender and blend until smooth
- Pour the egg mixture in each muffin cup, filling them about 3/4 of the way full
- Evenly distribute the spinach, sun-dried tomatoes, mozzarella, and Parmesan cheese across the muffin cups and stir with a fork to incorporate
- Place the muffin tin in the oven and bake for 18-20 minutes, or until the egg muffins are set and lightly golden on top
- Let them cool in the pan for 5 minutes before carefully removing
- Serve warm or store for meal prep
- Enjoy!!!
