Spanakopita Egg Muffins (Easy Egg Bite Recipe!)
The savoury Greek pastry known as spanakopita, which is stuffed with spinach, creamy feta, fresh parsley, and mint, served as the inspiration for these egg muffins. I omit the phyllo crust but preserve the same delectable flavour in my simple egg bite recipe. This is a very tasty, high-protein, gluten-free breakfast that can be made ahead of time!
These egg muffins were inspired by the delicious Greek pastry known as spanakopita, which is filled with spinach, creamy feta, fresh parsley, and mint. With my straightforward egg bite recipe, I eliminate the phyllo crust while maintaining the same delicious flavour. This is a very tasty, high-protein, gluten-free breakfast that can be made ahead of time!
Ingredients:
- Twelve big eggs, one and a half tablespoons of dried oregano
- extra virgin olive oil
- One 9-ounce package of frozen chopped spinach, thawed and completely drained (wring out any water)
- One ¼ cup finely chopped yellow onion
- One ¼ cup roughly chopped parsley leaves and tender stems
- One ¼ cup chopped mint leaves
- Four large minced garlic cloves
- One teaspoon ground black pepper
- One ½ teaspoon sweet paprika
- One ¼ teaspoon baking powder
- Kosher saltOne 6-oz crumbled block of feta cheese (about one cup)
Guidelines:
- Prepare. Set an oven rack in the middle and preheat the oven to 350°F. Lightly coat the edges and bottom of a muffin pan with olive oil.
- Prepare the batter. Mix the eggs, baking powder, paprika, oregano, black pepper, and a dash of salt in a medium-sized bowl with a spout. Add the feta, spinach, onion, parsley, mint, and garlic after thoroughly whisking. Blend the contents thoroughly with a whisk.
- Bake and savour. Approximately 3/4 of the way up each muffin cup should be filled with batter (make sure you leave room for rising). Bake for 25 to 30 minutes, or until the eggs are set through. After allowing them to cool for a short while, loosen the edges of each muffin with a butter knife. Remove from the pan and serve, or store for later.
Notes:
- To prepare ahead of time: Bake, cool, and store the egg muffins in a ziplock bag or glass container that can be sealed if you are not serving them right away. Store them in the refrigerator for up to 4 days.
- Alternatively, you can individually wrap each one in foil, freeze it for up to two months, and then thaw it in your refrigerator overnight.
- Reheating them should be done carefully to avoid making them rubbery. There are two choices available to you:
- In the oven: Lightly toast them at 300°F by wrapping each one individually in foil (not too tightly).
- Take off the foil and microwave on low for about 15 to 20 seconds (if frozen, this could take up to 60 seconds).
Recipe By: Suzy