Spanakopita Egg Muffins (Easy Egg Bite Recipe!)

Spanakopita Egg Muffins (Easy Egg Bite Recipe!)

from themediterraneandish.com
30 min
6 servings

These egg muffins are an easy egg bite recipe inspired from the savory Greek pastry spanakopita, but I skip the phyllo crust for a gluten free, healthy breakfast or high protein snack that’s easy, satisfying and delicious. They freeze and reheat exceptionally well, so they’re a great way to get ahead for busy weekday mornings.

Ingredients

  • Extra virgin olive oil
  • 12 large eggs
  • 1 1/2 teaspoons dried oregano
  • 3/4 teaspoon ground black pepper
  • 3/4 teaspoon sweet paprika
  • 1/4 teaspoon baking powder
  • Kosher salt
  • 1 9-ounce package frozen chopped spinach, thawed and completely drained (wring out any water)
  • 3/4 small yellow onion (finely chopped (about 3/4 cup))
  • 1 1/4 cup roughly chopped parsley leaves and tender stems
  • 1/4 cup chopped mint leaves
  • 4 large garlic cloves (minced)
  • 1 6-ounce block feta cheese, crumbled (about 1 cup)

Directions

  1. 1

    Get ready. Position a rack in the center of the oven and preheat the oven to 350°F. Generously brush the bottom and sides of a muffin tin with olive oil.

  2. 2

    Make the batter. In a medium bowl with a spout, combine the eggs, oregano, black pepper, paprika, baking powder, and a pinch of salt. Whisk well, then add the spinach, onion, parsley, mint, garlic, and feta. Whisk until the mixture is well blended.

  3. 3

    Bake and enjoy. Pour the batter to fill each muffin cup about three fourths of the way (make sure you leave enough room for rising). Bake until the eggs are fully set, 25 to 30 minutes. Let cool briefly, then run a butter knife around the edge of each muffin to loosen. Remove from the pan and serve, or store for later.