These fluffy, protein-packed egg muffins combine tender baby spinach with savory, briny feta cheese for a foolproof dish that feels elevated but takes almost zero effort. Because they cook directly in a muffin tin, they are naturally portion-controlled and ideal for both family meal prep or sharing at a dinner party. They have a gorgeous golden crust on the outside and a soft, melted, savory center inside.
Ingredients
8 large eggs
2 cups fresh baby spinach, roughly chopped
1/2 cup feta cheese, crumbled
1/4 cup heavy cream (or whole milk, for extra fluffiness)
1/4 cup yellow onion, finely diced
1/2 tsp garlic powder
1/4 tsp salt (go easy, as feta is already quite salty)
1/4 tsp black pepper
1 tbsp olive oil (for sautéing the spinach)
Instructions
1. Prep and Preheat
Preheat your oven to 190°C (375°F). Generously grease a standard 12-cup muffin tin with non-stick cooking spray, olive oil, or melted butter to ensure the muffins slide out effortlessly.
2. Wilt the Spinach and Onions
Heat the 1 tablespoon of olive oil in a small skillet over medium heat. Add the diced yellow onion and cook for 2 to 3 minutes until soft. Toss in the 2 cups of chopped baby spinach and cook for just 1 minute until it collapses and wilts down. Remove from the heat and set aside to cool slightly.
3. Whisk the Egg Base
In a large glass mixing bowl, crack the 8 large eggs. Add the 1/4 cup of heavy cream, 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk vigorously for about 1 minute to introduce air into the liquid, which ensures the muffins rise beautifully.
4. Layer the Fillings
Divide the cooked spinach and onion mixture evenly among 8 to 10 of the greased muffin cups. Next, distribute most of the crumbled feta cheese directly over the spinach layers in each cup.
5. Pour and Crown
Pour the whisked egg mixture carefully into each cup over the fillings, filling them about three-quarters of the way to the top to leave room for expansion. Scatter the remaining bits of crumbled feta cheese right on top of each cup to achieve the beautiful, rustic look seen in image_15.png.
6. Bake and Serve
Bake in the preheated oven for 15 to 18 minutes. The muffins will puff up dramatically, and the tops will turn a light golden brown. Let them cool in the pan for 5 minutes; they will deflate slightly as they sit, creating a dense, rich texture. Run a butter knife around the edges, pop them out, and stack them on a plate just like image_15.png to serve!