This recipe combines the classic flavors of Spanakopita with the convenience of egg muffins, creating a delicious and portable breakfast or snack option. They’re perfect for meal prepping, as they can be easily prepared in advance and reheated throughout the week.

Ingredients:

• For the Filling:
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 9 ounces frozen chopped spinach, thawed and well-drained
• ½ cup crumbled feta cheese
• ¼ cup chopped fresh parsley
• Pinch of dried oregano
• Pinch of salt and black pepper
• For the Egg Mixture:
• 8 large eggs
• ¼ cup milk (dairy or non-dairy)
• ¼ cup grated Parmesan cheese (optional)
• Pinch of dried oregano
• Pinch of salt and black pepper

Instructions:

Preheat the oven: 

Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with cooking spray or olive oil.

Sauté the vegetables: 

In a skillet over medium heat, heat the olive oil. Add the onion and cook until softened about 3-4 minutes. Stir in the garlic and cook for an additional minute, until fragrant.

Incorporate the spinach: 

Add the drained spinach to the pan and cook until heated through, about 2-3

minutes. Remove from heat and let cool slightly.

Combine the filling: 

In a bowl, combine the cooled spinach mixture, feta cheese, parsley, oregano, salt, and pepper.

Whisk the eggs: 

In a separate bowl, whisk together the eggs, milk, Parmesan cheese (if using), oregano, salt, and pepper.

Assemble the muffins: 

Divide the spinach filling evenly among the prepared muffin cups. Pour the egg mixture evenly over the filling in each cup.

Bake: 

Bake the egg muffins for 20-25 minutes, or until the eggs are set and the tops are lightly golden brown.

Cool and enjoy: 

Let the muffins cool slightly in the muffin tin before serving. Enjoy them warm or at room temperature.

Cooking Time:

Approximately 20 minutes.

Nutritional Values (per serving, without optional add-ins)

Nutrition	Values
Calories	138.9
Protein	11.6g
Fat	8.5g
Carbohydrates	3.6g
Fiber	1.1g
Sugar	1.8g

Tips:

• For a vegetarian option, omit the feta cheese.
• You can add other chopped vegetables to the filling, such as mushrooms, peppers, or sun-dried tomatoes.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or oven.
• Feel free to experiment with different herbs and spices to personalize the flavor of your spanakopita egg muffins.

These Spanakopita Egg Muffins offer a delicious and convenient way to enjoy the classic flavors of Spanakopita in a portable and portion-controlled size. So, whip them up next time you’re looking for a quick and satisfying breakfast or snack option!