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.
Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with cooking spray or olive oil.
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.
Add the drained spinach to the pan and cook until heated through, about 2-3
minutes. Remove from heat and let cool slightly.
In a bowl, combine the cooled spinach mixture, feta cheese, parsley, oregano, salt, and pepper.
In a separate bowl, whisk together the eggs, milk, Parmesan cheese (if using), oregano, salt, and pepper.
Divide the spinach filling evenly among the prepared muffin cups. Pour the egg mixture evenly over the filling in each cup.
Bake the egg muffins for 20-25 minutes, or until the eggs are set and the tops are lightly golden brown.
Let the muffins cool slightly in the muffin tin before serving. Enjoy them warm or at room temperature.
Approximately 20 minutes.
Nutrition | Values |
Calories | 138.9 |
Protein | 11.6g |
Fat | 8.5g |
Carbohydrates | 3.6g |
Fiber | 1.1g |
Sugar | 1.8g |
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!
© 2024 Foodtechnologylabs. All Rights Reserved.