Go Back
+ servings
Top view of Egg Cups with sun-dried tomato and spinach on a grey background

Baked Eggs with Sun-Dried Tomato and Spinach

Egg Cups with Sun-Dried Tomato and Spinach are a quick and easy breakfast for on the go. They are easy to make-ahead and take just 20 minutes to make. This simple recipe for breakfast muffins are Whole30 compliant, low carb, keto and paleo friendly. 

Course Breakfast
Cuisine American
Keyword breakfast, breakfast egg muffins, eggs, keto, low carb, vegetarian, whole30
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12
Calories 52 kcal
Author Kelly


  • 10 large eggs
  • 1 - 1 1/2 teaspoons sea salt , or to taste
  • 1/4 - 1/2 teaspoon black pepper , or to taste
  • 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


  1. Preheat oven to 400 F. Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray. Set aside.
  2. In a large 4 cup measuring cup or mixing bowl, crack in eggs and whisk together with salt and black pepper.
  3. Stir in sun-dried tomatoes, spinach and basil.
  4. Divide evenly into muffin tins filling each about 2/3 full. Bake in preheated oven for 12-15 minutes, or until set.
Nutrition Facts
Baked Eggs with Sun-Dried Tomato and Spinach
Amount Per Serving (1 egg muffin)
Calories 52 Calories from Fat 27
% Daily Value*
Fat 3g5%
Protein 4g8%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.