Spanakopita Egg Muffins (Easy Egg Bite Recipe!) Recipe
These Spanakopita Egg Muffins are a delicious and easy egg bite recipe inspired by traditional Greek flavors. Packed with spinach, fresh herbs, feta cheese, and seasoned with oregano and paprika, these baked egg muffins make a perfect savory breakfast or snack. They are quick to prepare, require minimal ingredients, and bake to fluffy, flavorful perfection.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings (12 muffins)
- Category: Breakfast
- Method: Baking
- Cuisine: Greek
- Diet: Gluten Free
Ingredients
Egg Mixture
- 12 large eggs
- 1 1/2 teaspoons dried oregano
- 3/4 teaspoon ground black pepper
- 3/4 teaspoon sweet paprika
- 1/4 teaspoon baking powder
- Kosher salt, to taste
- Extra virgin olive oil (for greasing muffin tin)
Vegetables and Herbs
- 1 9-ounce package frozen chopped spinach, thawed and completely drained
- 3/4 small yellow onion, finely chopped (about 3/4 cup)
- 1 1/4 cup roughly chopped parsley leaves and tender stems
- 1/4 cup chopped mint leaves
- 4 large garlic cloves, minced
Cheese
- 1 6-ounce block feta cheese, crumbled (about 1 cup)
Instructions
- Preheat Oven and Prepare Muffin Tin: Position a rack in the center of the oven and preheat to 350°F (175°C). Generously brush the bottom and sides of a muffin tin with extra virgin olive oil to prevent sticking.
- Make the Batter: In a medium bowl with a spout, whisk together the eggs, dried oregano, ground black pepper, sweet paprika, baking powder, and a pinch of kosher salt until well combined. Stir in the thawed and drained spinach, finely chopped yellow onion, roughly chopped parsley, chopped mint, minced garlic, and crumbled feta cheese. Whisk until the mixture is evenly blended.
- Fill Muffin Cups: Pour the egg mixture into each muffin cup, filling about three fourths full to allow room for the muffins to rise while baking.
- Bake the Egg Muffins: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes, or until the egg muffins are fully set and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the muffins to cool briefly. Run a butter knife around the edges of each muffin to loosen them from the tin, then carefully remove and serve warm or store for later.
Notes
- Ensure the spinach is fully drained and wrung out to remove excess moisture to avoid soggy muffins.
- You can substitute fresh spinach for frozen; if using fresh, cook it lightly and drain well before adding.
- These egg muffins can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 1 month.
- Warm them in the microwave or oven before serving for best texture and flavor.
- You can add other ingredients like diced tomatoes or olives to customize the flavor.
