Spinach and Feta Egg Muffins
Ingredients
- Egg Mixture:
- 8 large eggs
- ¼ cup whole milk or cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- Pinch of red pepper flakes optional
- Filling:
- 1 tablespoon olive oil or butter
- ½ medium onion finely diced
- 2 garlic cloves minced
- 2 cups fresh baby spinach roughly chopped
- ¾ cup crumbled feta cheese divided
- ¼ cup Parmesan cheese freshly grated
- Fresh parsley finely chopped
- Fresh dill finely chopped (optional)
- Salt and black pepper to taste
- For the Tin:
- Cooking spray or softened butter for greasing
Instructions
- Preheat oven to 190°C (375°F). Grease all 12 muffin cups generously including the sides and rim.
- Sauté diced onion in olive oil over medium heat for 4–5 minutes until soft.
- Add garlic and cook 1 minute until fragrant.
- Add spinach and stir until wilted, 1–2 minutes. Season lightly. Remove from heat.
- Transfer spinach mixture to paper towels. Press firmly to squeeze out all moisture.
- Whisk eggs, milk, salt, pepper, garlic powder, oregano, and red pepper flakes for a full minute until smooth and airy.
- Stir squeezed spinach, half the feta, Parmesan, parsley, and dill into the egg mixture.
- Pour evenly into prepared muffin cups, filling each three-quarters full.
- Scatter remaining feta over the top of each muffin.
- Bake 18–22 minutes until puffed, golden at the edges, and set in the center.
- Cool in the tin for 5 minutes before running a knife around the edges to loosen.
- Remove carefully and serve warm or cool completely before storing.
Notes
- Grease the muffin tin extremely well — eggs bond aggressively to ungreased metal
- Silicone muffin liners eliminate sticking entirely and are worth using every time
- Squeeze all moisture from the spinach — wet spinach makes sunken, watery muffins
- Do not fill cups more than three-quarters — the mixture puffs significantly during baking
- Whisk eggs for a full minute to incorporate air for a lighter texture
- Expect slight deflating as they cool — this is completely normal
- Underbake slightly at 18 minutes for meal prep — they finish setting as they cool
- Reheat in the microwave on medium power for 30–45 seconds — high power makes them rubbery
- Store in the fridge for up to 5 days or freeze for up to 3 months
- Mini muffin tin works — fill three-quarters full and bake 12–14 minutes