Spinach Feta and Sun-Dried Tomato Egg Muffins are a nutritious and flavor-packed breakfast option, perfect for busy mornings or leisurely weekends.

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1. Preheat your oven to 375°F and grease a 12-cup muffin tin with cooking spray.

2. In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

3. Stir in the chopped spinach, sun-dried tomatoes, crumbled feta cheese, and Italian seasoning.

4. Pour the egg mixture into the prepared muffin cup, filling each one about two-thirds full.

5. Bake for 18-22 minutes, or until the egg muffins are set and lightly golden on top.

6. Let them cool for 5 minutes in the pan, then run a knife around the edges to loosen and remove them from the tin.

7. Serve warm or at room temperature.

Store leftover muffins in an airtight container in the refrigerator for up to 4 days.

Reheat in the microwave or oven before serving.