Description
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
- Preheat your oven to 375°Fahrenheit and grease a 12-cup muffin tin.
- 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.
- Toss the spinach into the skillet and cook until wilted, about 2–3 minutes. Set aside to cool slightly.
- In a large bowl, crack the eggs and beat until well combined.
- Add the cooked spinach-onion mixture, crumbled feta, and parsley to the eggs. Stir to combine.
- Scoop about ¼ cup of the mixture into each muffin cup. Top with diced tomatoes.
- Bake for 18–20 minutes or until set in the center.
- Let cool slightly before removing them from the pan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Gluten-Free, High-Protein
- Method: Muffin Tin / Oven-Baked
- Cuisine: Mediterranean