Spinach Feta Baked Egg Muffins

Serves 6 · 12 min prep · 22 min cook

Ingredients

• 10 large eggs
• 3 cups fresh baby spinach, roughly chopped
• 3/4 cup crumbled feta cheese
• 1 cup cherry tomatoes, quartered
• 1/3 cup green onions, thinly sliced
• 1/4 cup whole milk
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• for greasing olive oil or cooking spray
• 2 tbsp fresh dill or parsley (optional garnish)

Instructions

1. 1Preheat the oven to 375°F. Generously grease a standard 12-cup muffin tin with olive oil or nonstick spray, making sure to coat the sides well so the muffins release cleanly.
2. 2Place the chopped spinach in a microwave-safe bowl and microwave 45–60 seconds until just wilted. Squeeze out excess moisture with a clean kitchen towel or paper towels so the muffins stay firm.
3. 3In a large mixing bowl, crack the eggs and whisk vigorously with the milk, garlic powder, oregano, salt, and pepper until the mixture is uniform and slightly frothy, about 30 seconds.
4. 4Fold the wilted spinach, crumbled feta, quartered cherry tomatoes, and green onions into the egg mixture until evenly distributed.
5. 5Using a 1/4-cup measure or ladle, divide the mixture evenly among the 12 muffin cups, filling each three-quarters full. Give the tin a gentle tap on the counter to settle any air pockets.
6. 6Bake on the center rack for 18–22 minutes until the tops are puffed, the edges are lightly golden, and a toothpick inserted in the center of a muffin comes out clean with no wet egg.
7. 7Let the muffins cool in the tin for 5 minutes; they will deflate slightly. Run a thin knife each edge and lift them out onto a wire rack or plate.
8. 8Garnish with fresh dill or parsley if using. Serve warm, or cool completely and store in an airtight container in the fridge for up to 4 days; reheat 30–45 seconds in the microwave.