Make-ahead
Spinach and feta egg muffins
A muffin tin of eggs, spinach, sweet red pepper, and salty feta. They bake in about 20 minutes and reheat in under one, which makes busy mornings much easier.
Photo: Rick González via Flickr, CC BY 2.0 (cropped).
Allergens: Contains egg and milk (feta).
Ingredients
- Olive oil or nonstick spray, for the pan
- 10 large eggs
- 1/4 cup milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 2 packed cups baby spinach, chopped
- 1 small red bell pepper, finely diced
- 3 scallions, thinly sliced
- 1/2 cup crumbled feta
- 1/4 cup chopped sun-dried tomatoes (optional)
Method
- Heat the oven to 350°F with a rack in the middle. Brush a 12-cup muffin tin generously with olive oil or coat it with spray, including the top rim.
- Whisk the eggs, milk, salt, pepper, and oregano in a large measuring cup or bowl with a spout until no streaks of white remain.
- Divide the spinach, bell pepper, scallions, feta, and sun-dried tomatoes, if using, evenly among the muffin cups. They will look very full; the spinach shrinks as it bakes.
- Pour the egg mixture over the vegetables, filling each cup about three-quarters full.
- Bake 20 to 24 minutes, until the centers are set and no longer jiggle and the tops are just starting to color.
- Cool in the pan for 5 minutes, then run a thin knife around each muffin and lift it out. Serve warm or cool completely before storing.
Storage
Refrigerate in a covered container lined with a paper towel for up to 4 days. To freeze, wrap individually and freeze for up to 2 months. Reheat from the refrigerator in the microwave for 30 to 45 seconds.
Kitchen notes
Egg muffins stick, so do not skimp on greasing the pan. A silicone muffin pan or paper liners lightly coated with oil also work well.
Chopping the spinach keeps the muffins from tearing apart when you bite into them. Other quick-cooking vegetables work too: diced zucchini, mushrooms that have been sautéed first, or chopped kale.
Overbaking makes the eggs rubbery. Pull the pan as soon as the centers are set; they keep cooking a little as they cool.
Kitchen notes, not medical advice. These pages describe how to cook food. They do not diagnose, treat, or promise any health result. If you have an allergy or need a specific eating pattern, follow the advice of a qualified professional.