Sundried Tomato, Spinach And Quinoa Egg Muffins

Name: Sundried Tomato, Spinach And Quinoa Egg Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs large; 1 1/2 cups egg whites; 3 tablespoons ground flax seeds or chia seeds; 1/4 cup feta cheese crumbled; 1 tablespoon onion garlic powder; 1/2 teaspoon salt; 1/2 teaspoon black pepper ground; 1 cup quinoa cooked; 2 handfuls spinach coarsely chopped; 1/2 cup sundried tomatoes packed in oil /water, rinsed, drained & chopped

Servings: persons

1
Preheat oven to 350 degrees F, place cupcake liners into a 12 muffin tin and spray generously with cooking spray. Alternatively, you could use a silicone BPA-free muffin baking pan or individual silicone BPA-free muffin cups. Then you won't have to use the cupcake liners. Also, foil lined baking cups work well. Also, you could make the egg bake in an 8 x 8 baking dish lined with parchment paper and then cut into squares
2
n a large mixing bowl, whisk eggs and egg whites for 30 seconds. Add flax/chia seeds, feta cheese, onion (garlic) powder, salt, pepper and whisk to combine. Add quinoa, spinach, sun dried tomatoes and mix. Fill each muffin with egg mixture 3/4 full.
3
If you have extra mixture bake in additional ramekins but do not overfill.
4
Bake for 20 minutes, remove from the oven and let cool for about 10 minutes.
5
Using a rubber spatula, loosen the egg muffins from the muffin tin and slide onto a platter. Serve hot

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 eggs large, 1 1/2 cups egg whites, 3 tablespoons ground flax seeds or chia seeds, 1/4 cup feta cheese crumbled, and more.

Yes, Sundried Tomato, Spinach And Quinoa Egg Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!