Baked Eggs with Sun-Dried Tomato and Spinach Recipe
These Baked Eggs with Sun-Dried Tomato and Spinach provide a quick, nutritious, and flavorful breakfast option. Combining the richness of eggs with the tangy sweetness of sun-dried tomatoes, fresh spinach, and aromatic basil, this recipe is perfect for meal prepping and serving a crowd. Baked in muffin tins, they’re easy to portion and enjoy throughout the week.
- Prep Time: 5 minutes
- Cook Time: 12-15 minutes
- Total Time: 20 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Egg Mixture
- 10 large eggs
- 1 – 1 1/2 teaspoons sea salt (or to taste)
- 1/4 – 1/2 teaspoon black pepper (or to taste)
Vegetables and Herbs
- 1/3 – 1/2 cup sun-dried tomatoes, soaked in very warm water until tender and chopped (discard soaking water)
- 3/4 cup chopped spinach
- 1/4 cup loosely packed chopped fresh basil
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Line a 12-count muffin pan with silicone liners or generously coat it with non-stick cooking spray to ensure easy removal of the baked eggs.
- Mix Eggs and Seasonings: In a large mixing bowl or a 4-cup measuring cup, crack in all 10 eggs and whisk them together thoroughly with the sea salt and black pepper until the mixture is smooth and slightly frothy.
- Add Vegetables and Herbs: Stir in the soaked and chopped sun-dried tomatoes, chopped spinach, and fresh basil carefully to evenly distribute these flavorful ingredients throughout the egg mixture.
- Fill Muffin Cups: Pour the egg mixture evenly into the prepared muffin tin cups, filling each about two-thirds full to allow room for the eggs to expand as they cook.
- Bake Until Set: Place the muffin pan in the preheated oven and bake for 12 to 15 minutes, or until the eggs are fully set and cooked through but still tender. You can check doneness by gently pressing the center of an egg muffin to ensure it’s firm.
- Cool and Serve: Remove from the oven and let the baked egg muffins cool briefly before removing them from the pan. Serve warm or store for later breakfasts or snacks.
Notes
- Soak sun-dried tomatoes in warm water for 10 minutes to soften before chopping and adding to the eggs.
- Use silicone liners or non-stick spray to prevent sticking and ease cleanup.
- You can customize by adding cheese, other herbs, or vegetables as preferred.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- These egg muffins can be reheated in the microwave for about 30 seconds before serving.
