Description
Beautiful, little bites of Greek goodness, these Spanakopita Egg Muffins are not only full of flavor, they are also super healthy.
Ingredients
Scale
- About 1/2 cup cooked quinoa or breadcrumbs
- 1 – 2 Tablespoons extra virgin olive oil (for better taste, use the oil from the sun dried tomatoes or marinated feta)
- 1/2 of a sweet onion, peeled & chopped
- 3 – 5 cloves garlic, peeled & chopped
- 8 – 9 oz. fresh spinach, chopped (can sub frozen but make sure to towel off excess moisture)
- 1 – 3 Tablespoons fresh chopped oregano
- 1/4 cup chopped sun dried tomatoes
- About 3 oz. feta (best if marinated – recipe here)
- 6 eggs
- Zest of 1/2 a lemon + about 1 – 2 teaspoons fresh squeezed lemon juice
- Bacon salt (or salt) & freshly ground pepper
Instructions
- Preheat oven to 350 F. Spray or oil a 12-hole muffin tin or line with silicon cupcake liners. Divide the quinoa or breadcrumbs amongst the bottom of the muffins.
- In a large frying pan or saute pan over medium heat, add the olive oil, then the onions. Saute until soft and translucent. Add the garlic, spinach and oregano, then cover and cook until the spinach starts to wilt. Uncover and stir until the spinach cooks down and the liquid has mostly cooked off.
- Divide the spinach mixture amongst the muffins, then top each one with some crumbled feta and sun dried tomatoes. For best flavor, use block feta and crumble it by hand.
- In a small mixing bowl, whisk together the eggs, lemon zest and lemon juice. Sprinkle lightly with bacon salt (or salt) and freshly ground pepper, then whisk to mix. Pour the egg mixture carefully into the muffin tin, filling each one most of the way up with eggs.
- Bake at 350 for 20 – 25 minutes or until the eggs are set in the middle. Let cool a bit before eating.
Notes
- If freezing, set the muffins on a tray and set them in the freezer until frozen, then put them in a bag and seal it shut.
- RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2024, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Nutrition
- Serving Size: 1 egg muffin
- Calories: 87
Keywords: Spanakopita, Greek, Eggs, Breakfast, Gluten Free, Heart Healthy, Cancer