Description
Savor Spanish-inspired quick eggs muffins with feta that bring Mediterranean zest to your breakfast table. Home cooks can whip up these protein-packed delights in minutes, creating a delicious morning escape without complex preparations.
Ingredients
Scale
Main Ingredients:
- 6 large eggs
- 1/4 cup (60 milliliters) milk (or dairy-free alternative)
- 1/3 cup (50 grams) crumbled feta cheese
- 1 cup (30 grams) fresh spinach, chopped
Seasonings and Herbs:
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano (optional)
Optional Add-ins:
- 1/4 cup (40 grams) cherry tomatoes, diced (optional)
Instructions
- Prepare workspace by setting the oven temperature to 375°F (190°C) and coating a 6-cup muffin tin with olive oil to prevent sticking.
- Create a smooth egg base by thoroughly whisking eggs with milk, incorporating salt, pepper, and oregano until the mixture achieves a uniform consistency.
- Distribute chopped spinach and crumbled feta cheese evenly across the muffin cups, ensuring balanced flavor in each individual muffin.
- Carefully pour the seasoned egg mixture into each cup, filling them approximately three-quarters full to allow space for rising during baking.
- Optional enhancement includes adding diced cherry tomatoes for extra color and freshness, strategically placing them within the egg mixture.
- Transfer the prepared muffin tin to the preheated oven, allowing the eggs to bake for 20-25 minutes until they solidify and develop a delicate golden-brown surface.
- After removing from the oven, let the egg muffins rest for 5 minutes, which helps them set and makes removal easier.
- Gently extract the muffins from the tin and serve immediately while warm, or refrigerate for a convenient grab-and-go breakfast option that maintains excellent flavor and texture.
Notes
- Customize fillings easily by swapping spinach with kale, arugula, or Swiss chard for varied nutrition and flavor profiles.
- Use silicone muffin cups for effortless removal and minimal cleanup, preventing eggs from sticking and breaking.
- Experiment with different cheese options like goat cheese, mozzarella, or parmesan to match personal taste preferences and dietary needs.
- Store cooled egg muffins in airtight containers for up to 4 days in refrigerator, or freeze for convenient grab-and-go breakfasts.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 4
- Calories: 140
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 11 g
- Cholesterol: 370 mg