Here’s a more detailed breakdown, including variations and extra tips for perfect Quick Egg Muffins with Spinach and Feta:
Ingredients:
- 6 large eggs
- ¼ cup milk (or dairy-free alternative like almond, oat, or soy milk)
- 1 cup fresh spinach, chopped
- ⅓ cup crumbled feta cheese
- ¼ cup cherry tomatoes, diced (optional)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried oregano (optional)
Construction (Instructions):
- Preheat oven to 190°C (375°F).
- Prepare muffin tin by lightly greasing a 6-cup tin with cooking spray or butter.
- Mix the eggs – In a large bowl, whisk eggs, milk, salt, pepper, and oregano until fully combined.
- Distribute fillings – Evenly divide the chopped spinach and feta among the muffin cups. Add diced cherry tomatoes if using.
- Pour egg mixture – Fill each muffin cup about ¾ full with the egg mixture.
- Bake for 20-25 minutes or until the muffins are set and slightly golden on top.
- Cool & Serve – Let them cool for 5 minutes, then remove from the tin. Enjoy warm or store for later!
Variations:
- Cheesy Boost: Add shredded mozzarella or cheddar for extra richness.
- Protein-Packed: Mix in cooked turkey bacon, ham, or sausage.
- Veggie-Packed: Add sautéed onions, bell peppers, mushrooms, or zucchini.
- Herby Flavor: Replace oregano with fresh basil, parsley, or chives.
- Spicy Twist: Add a pinch of red pepper flakes or diced jalapeños.
- Dairy-Free: Use a plant-based cheese alternative or omit cheese entirely.
Tips for Success:
✔ Use fresh spinach – If using frozen spinach, thaw and squeeze out excess water.
✔ Don’t overfill – The muffins puff up while baking, so leave space in each cup.
✔ Non-stick muffin tin or liners – Helps with easy removal.
✔ Storage: Store in an airtight container in the fridge for up to 4 days.
✔ Reheating: Microwave for 20-30 seconds or enjoy cold.
✔ Freezing Option: Freeze in an airtight bag for up to 3 months. Thaw overnight in the fridge before reheating.
Would you like suggestions for different flavor combos?