Sun-dried Tomato, Spinach & Quinoa Egg Muffins

The colors of these muffins are amazing!  The different textures of the delicious sun-dried tomatoes and spinach topped with balsamic glaze or even the balsamic glaze mixed with a little ketchup make these egg muffins…do we dare say… “EGG”ceptional?! 🙂



  1. Preheat oven to 350 degrees F. Place muffin liners in a 12 cup muffin tin and spray liners generously with cooking spray. You could also use silicone muffin cups or baking pans for easy release. Do not bake the egg mixture directly in the muffin liners without spraying them first because they WILL stick!
  2. In a large mixing bowl, whisk egg whites and eggs for 30 seconds. Add chia seeds, feta cheese, onion & garlic powder, salt and pepper. Whisk to combine. Add cooked quinoa, spinach, sun-dried tomatoes and mix. Fill each muffin with egg mixture ¾ full. If you have extra mixture, bake in additional ramekins but do not overfill. Bake for 20 minutes, remove from the oven and let cook for about 10 minutes. Using a rubber spatula, loosen the egg muffins from the muffin tin and slide onto a platter. Serve warm.
  3. Top with optional toppings of choice: salsa, Red Hot sauce, pesto, Feta cheese, ketchup or balsamic glaze. It’s so fun to mix ketchup and balsamic glaze together for a unique & flavorful ketchup.