A tasty snack that's ready in a cinch, these savoury muffins with spinach, sundried tomatoes, and feta cheese are packed full of nutritious ingredients. This recipe for savoury muffins is perfect for breakfast, brunch, or to pack into school lunches.
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Ready in just over half an hour, these egg muffins with spinach are not only delicious but also ideal when you want a quick way to get your five-a-day.
They make a perfect grab-and-go breakfast and they are also very easy to customize with various veggies you may have in the fridge. These healthy breakfast egg muffins with spinach are also low carb and packed with protein.
What do you need to make breakfast muffins with spinach?
These savoury muffins are basically scrambled egg muffins with spinach, so they are based on the ingredients you may expect to find in an omelette with spinach.
They contain the following ingredients:
- Baby spinach — you can also use tinned spinach leaves or frozen spinach, but you need to be extra careful to squeeze it really well to avoid soggy muffins.
- Sundried tomatoes — both the dry and oil-preserved varieties work here, but if you use sundried tomatoes in oil, make sure you pat them dry before chopping them.
- Feta cheese — choose a good quality one if possible, because you can definitely feel the chunks in these egg muffins with spinach and cheese.
- Self-raising flour
- Eggs
- Butter
- Freshly grated parmesan
- Freshly chopped parsley
- Milk
- Salt and pepper
What else can I add to this savoury muffins recipe?
As you would do with an omelette, you can pretty much add anything to these healthy egg muffins with spinach.
These are just some ideas:
- Chorizo
- Zucchini
- Red pepper
- Gruyere cheese
- Ham
- Kale
- Butternut squash
- Pesto
- Onions
- Chives
How long can you store these omelette muffins with spinach?
If they make it through the day (and that is a big if), you can safely refrigerate these muffins in an air-tight container for up to 72 hours.
They taste good cold, but you can also reheat them in the microwave (just 20-30 seconds) or in a pre-heated oven for 5-10 minutes.
If you liked these easy savoury muffins, check out my other vegetarian recipes.
Looking for more delicious inspiration? Follow Skinny Spatula on Instagram, Facebook, and Pinterest!
Savoury Muffins with Spinach, Sundried Tomatoes and Feta Cheese
Ingredients
- Vegetable oil for greasing
- 325 g (2 ½ cups) self-raising flour
- 250 g (9 oz) baby spinach, washed and shredded
- 175 g (6 oz) feta cheese
- 150 g (5 oz) sundried tomatoes
- 300 ml (1 ¼ cups) milk
- 70 g (⅓ cups) butter
- 2 medium eggs
- fresh parsley, chopped
- 2 tablespoon grated parmesan
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven at 190°C (375F). Grease a 12-muffin pan with vegetable oil and set aside.Vegetable oil for greasing
- In a large bowl, sift the flour and add the spinach, sundried tomatoes, feta cheese, and grated parmesan. Stir to combine.325 g self-raising flour250 g baby spinach, washed and shredded175 g feta cheese150 g sundried tomatoes2 tablespoon grated parmesan
- In a separate bowl, mix the eggs, milk, melted butter, parsley, salt and pepper until they are combined well, then add the mixture to the flour and spinach. Combine well with a wooden spoon or spatula.
- Fill the 12 muffin cups with the mixture and sprinkle with parmesan.
- Bake for 20 minutes until slightly golden and remove immediately from the muffin tray to prevent the muffins from becoming soggy.
- Allow the muffins to cool on a wire rack before serving.
Notes
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
JUNE DOCKERILL says
Would it be possible to make these using Almond flour instead of ordinary flour? Trying to keep a bit low carbohydrate
Alice says
Hi June, I think it would be possible but I haven't tested them with almond flour.
June says
Thank you. I’ll try.
Roo says
Thank you, this was a delicious and easy recipe! The muffins are moist and fluffy - perfect. I used olives instead of sun-dried tomatoes and basil instead of parsley because that's what I had in the fridge.
Alice says
So happy you liked them, Roo!
Lisa says
great idea with lots of variety for different tastes...thanks for sharing
Geraldine says
Mmm, looks delicious, gonna try 'em out 🙂
Hoorah To Health says
I don't think I've ever made a savory muffin before. These look amazing! Not a fan of feta, but thinking I might substitute goat cheese. Yum!
Alice says
Goat cheese would be great in these!
Beth Pierce says
Healthy and delicious is right up my alley! Yummy!
Alice says
I'm so glad you liked them, Beth!
Tawnie Kroll says
They look so easy and delicious. I'll definitely give them a try.
Alice says
I hope you like them!
Anita says
These are delicious and perfect for breakfast. I love the addition of sun dried tomato and feta cheese.
mimi rippee says
Nice! I've only used this kind of flour once in my life. I should probably have it around, although I don't really bake much. Perfect for these fun muffins, though!
Mindy Fewless says
What a great idea!! These look amazing!
Alice says
Thank you Mindy!
Nart | Cooking with Nart says
These muffins look awesome! I have a pretty similar recipe on my site but I'm definitely gonna try this recipe. Love, love, love spinach!
Alice says
Thank you Nart, I'm going to have to check out your recipe!
Anita says
Easy and delicious. These lovely spinach muffins are perfect for breakfast and snacking. 🙂
Alice says
Thank you, Anita, I'm so glad you like them.
Jessica says
Great recipe here! I'm so over sweet muffins all the time. Gotta get my savory in!
Alice says
Thank you! They are a welcome break from sweet muffins indeed 😊
Suzy says
Loving the different veggies in these muffins! So tasty and delicious!
Alice says
I’m so glad you liked them! 😊