Spanakopita Egg Muffins (Easy Egg Bite Recipe!)
User Reviews
5
-
Prep Time
5 mins
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Cook Time
25 mins
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Servings
6
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Calories
1389 kcal
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Cuisine
American-Mediterranean Fusion
Spanakopita Egg Muffins (Easy Egg Bite Recipe!)
Description
The Spanakopita Egg Muffins bring together classic Greek-inspired ingredients: spinach, feta cheese, and aromatic herbs like oregano, parsley, and mint. Eggs bind the mixture, enhanced with seasonings such as black pepper and paprika, creating a balanced savory profile. The mixture is poured into an oiled muffin tin and baked until fully set, resulting in individual egg muffins with firm edges and a moist interior. Garlic and onions add depth to the flavor.
The muffins can be served as a protein-rich breakfast or snack and work well on their own or paired with simple sides like fresh salad or toast. Their portioned size makes them easy to serve and store.
To store, cool the muffins completely and refrigerate in a sealed container for up to four days, or freeze wrapped individually for up to two months. When reheating, warm gently in an oven wrapped loosely in foil or briefly in a microwave to avoid rubbery texture.
Ingredients
- extra virgin olive oil
- 12 egg large
- 1 1/2 teaspoons oregano dried
- 3/4 teaspoon black pepper ground
- 3/4 teaspoon paprika sweet
- 1/4 teaspoon baking powder
- kosher salt
- 1 spinach frozen, chopped, thawed, completely drained, 9 oz package
- 3/4 yellow onion finely chopped (about 3/4 cup, small
- 1 1/4 cup parsley roughly chopped leaves and tender stems
- 1/4 cup mint leaves chopped
- 4 garlic minced, large cloves
- 1 feta cheese 6 oz block, crumbled (about 1 cup
Instructions
- Get ready. Position a rack in the center of the oven and preheat the oven to 350°F. Generously brush the bottom and sides of a muffin tin with olive oil.
- Make the batter. In a medium bowl with a spout, combine the eggs, oregano, black pepper, paprika, baking powder, and a pinch of salt. Whisk well, then add the spinach, onion, parsley, mint, garlic, and feta. Whisk until the mixture is well blended.
- Bake and enjoy. Pour the batter to fill each muffin cup about three fourths of the way (make sure you leave enough room for rising). Bake until the eggs are fully set, 25 to 30 minutes. Let cool briefly, then run a butter knife around the edge of each muffin to loosen. Remove from the pan and serve, or store for later.
Notes
- Store baked muffins in a sealed container in the refrigerator for up to 4 days.
- For longer storage, wrap muffins individually in foil and freeze up to 2 months.
- Reheat by warming wrapped in foil in a 300°F oven or microwave on low for 15–20 seconds if thawed.
- Avoid overheating to prevent rubbery texture in reheated muffins.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 1389 kcal
% Daily Value*
| Calories | 138.9kcal | 7% |
| Carbohydrates | 3.6g | 1% |
| Protein | 11.6g | 23% |
| Fat | 8.5g | 13% |
| Saturated Fat | 2.8g | 14% |
| Polyunsaturated Fat | 1.7g | 10% |
| Monounsaturated Fat | 3.2g | 16% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 327.5mg | 109% |
| Sodium | 146.5mg | 6% |
| Potassium | 176.2mg | 4% |
| Fiber | 0.8g | 3% |
| Sugar | 1g | 2% |
| Vitamin A | 708.6IU | 14% |
| Vitamin C | 2.3mg | 3% |
| Calcium | 81.1mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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