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Greek Breakfast Egg Muffins

Egg Muffins with Greek Feta and Tomato with Spinach
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5 from 1 review

Fluffy, savory, and packed with Mediterranean flavor—these easy egg muffins are perfect for make-ahead breakfasts, brunches, or healthy snacks.

Ingredients

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  • Olive oil, for cooking
  • 1 small onion, diced
  • 1 tsp dried mint
  • 1 tsp dried oregano
  • 1 tsp granulated garlic (or 2 fresh cloves, minced)
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 4 cups fresh spinach
  • 12 large eggs
  • 1/3 cup crumbled Greek feta
  • 1/2 bunch fresh parsley, chopped
  • 1 medium tomato, diced
  • More feta + parsley for garnish

Instructions

  1. Preheat your oven to 375°Fahrenheit and grease a 12-cup muffin tin.
  2. In a skillet over medium heat, warm a little olive oil. Add the onion, dried mint, oregano, garlic, salt, and pepper. Sauté until the onion softens—about 3–5 minutes.
  3. Toss the spinach into the skillet and cook until wilted, about 2–3 minutes. Set aside to cool slightly.
  4. In a large bowl, crack the eggs and beat until well combined.
  5. Add the cooked spinach-onion mixture, crumbled feta, and parsley to the eggs. Stir to combine.
  6. Scoop about ¼ cup of the mixture into each muffin cup. Top with diced tomatoes.
  7. Bake for 18–20 minutes or until set in the center.
  8. Let cool slightly before removing them from the pan.

Nutrition

Find it online: https://crave-worthy.com/greek-breakfast-egg-muffins/