Description
Elevate your brunch with these elegant egg muffins featuring creamy custard, tender spinach, and tangy feta.
Ingredients
Scale
- 8 large eggs (room temperature)
- 1/3 cup whole milk or half-and-half
- 2 cups fresh baby spinach, roughly chopped
- 1 small shallot, finely minced
- 1 clove garlic, minced
- 1/2 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp nutmeg (optional)
- 3/4 cup crumbled feta
- 1 tbsp fresh dill or chives, finely chopped
- 1–2 tsp olive oil or nonstick spray
Instructions
- Preheat the oven to 375°F (190°C) and lightly oil a 12-cup muffin tin.
- In a skillet, sauté shallot in olive oil until translucent, then add garlic and cook until fragrant.
- Add chopped spinach and cook until wilted, then remove from heat to cool.
- In a bowl, whisk together eggs, milk, salt, pepper, and nutmeg until blended.
- Stir cooled spinach mixture and half of the feta into the egg mixture.
- Divide the mixture evenly among 12 muffin cups, topping with remaining feta and dill or chives.
- Bake for 16–20 minutes until edges are golden and centers jiggle lightly.
- Let the muffins rest for 5 minutes before transferring to a wire rack.
Notes
Use room-temperature ingredients for even baking. Allow muffins to cool completely before storing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 120mg