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Savory Spinach and Feta Breakfast Muffins with Herb-Roasted Tomatoes

Savory Spinach and Feta Breakfast Muffins with Herb-Roasted Tomatoes

Breakfast
Prep Time
20min
Cook Time
25min
Servings
2
Calories
889
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Chef's Note

These muffins can be made ahead and refrigerated for up to 3 days. To reheat, wrap in foil and warm in a 325°F oven for 10 minutes, or microwave for 20-30 seconds. The contrast between the tangy feta, earthy spinach, and sweet roasted tomatoes creates a perfectly balanced bite.

Tags
breakfast
vegetarian
spinach
feta
baked
high-protein
make-ahead
Mediterranean
savory
muffins
Ingredients

  • 1 cup all-purpose flour

  • 1/3 cup whole wheat flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 3 cups fresh spinach

  • 3/4 cup feta cheese

  • 3 large eggs

  • 3/4 cup whole milk

  • 1/3 cup Greek yogurt

  • 3 tablespoons extra virgin olive oil

  • 2 tablespoons fresh dill

  • 2 tablespoons fresh chives

  • 1 teaspoon lemon zest

  • 1 cup cherry tomatoes

  • 1 teaspoon fresh thyme

  • 2 cloves garlic

  • 2 tablespoons pine nuts

Instructions
  • 1

    Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease thoroughly with cooking spray.

  • 2

    In a small bowl, toss 1 cup cherry tomatoes with 1 tablespoon extra virgin olive oil, 1 teaspoon fresh thyme leaves, and 1/4 teaspoon kosher salt. Spread on a small baking sheet.

  • 3

    Place the tomatoes in the oven and roast for 12-15 minutes until they begin to burst and caramelize. Remove and set aside.

  • 4

    While the tomatoes are roasting, heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Mince 2 garlic cloves and add to the pan, sautéing for 30 seconds until fragrant.

  • 5

    Add 3 cups fresh spinach to the skillet and cook, stirring frequently, until completely wilted, about 2-3 minutes. Transfer to a cutting board, let cool slightly, then roughly chop.

  • 6

    In a large mixing bowl, whisk together 1 cup all-purpose flour, 1/3 cup whole wheat flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.

  • 7

    In a separate bowl, whisk 3 large eggs until lightly beaten. Add 3/4 cup whole milk, 1/3 cup Greek yogurt, and 1 tablespoon extra virgin olive oil, whisking until combined.

  • 8

    Finely chop 2 tablespoons fresh dill and 2 tablespoons fresh chives. Crumble 3/4 cup feta cheese.

  • 9

    Grate 1 teaspoon lemon zest and add to the wet ingredients along with the chopped herbs.

  • 10

    Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined (do not overmix).

  • 11

    Fold in the chopped spinach and 2/3 of the crumbled feta cheese, reserving the rest for topping.

  • 12

    Divide the batter evenly among the muffin cups, filling each about 3/4 full.

  • 13

    Top each muffin with roasted tomatoes, the remaining feta cheese, and 2 tablespoons pine nuts, dividing evenly.

  • 14

    Bake for 18-20 minutes, until the muffins are golden brown and a toothpick inserted in the center comes out clean.

  • 15

    Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool for another 5 minutes before serving.

  • 16

    Serve warm, 3 muffins per person for a complete breakfast.

Nutrition Information (per serving)
889
Calories
56g
Protein
100g
Carbs
30g
Fat
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