Spinach & Sun-Dried Tomato Egg Muffins
These Spinach & Sun-Dried Tomato Egg Muffins are packed with protein, full of flavor, and made for busy mornings. With cottage cheese, fresh spinach, and savory sun-dried tomatoes, they’re light, satisfying, and perfect for meal prep.
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SERVINGS: 12
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
Enable step-by-step mode- 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!!!