Spanakopita Egg Muffins (Easy Egg Bite Recipe!)

Method3 steps · about 30 min

1. 1

   Step 1: Start with the 9 ounces frozen spinach already thawed; squeeze it thoroughly dry. Heat the oven to350°F(175°C) with a rack in the center. Generously brush the bottoms and sides of a muffin tin with olive oil.

   Uses 9 oz frozen chopped spinach · extra virgin olive oil for greasing muffin tin

2. 2

   Step 2: Whisk the12eggs with oregano, black pepper (¾ tsp), sweet paprika (¾ tsp), baking powder (¼ tsp) and a pinch of kosher salt in a pouring bowl. Mix in the squeezed spinach from step1, chopped onion, parsley (1¼ cups), mint (¼ cup), garlic (4 large) and crumbled feta until evenly combined.

   Uses 12 large eggs · 1½ tsp dried oregano · ¾ tsp ground black pepper · ¾ tsp sweet paprika · ¼ tsp baking powder · kosher salt, a pinch · same9oz package of spinach, wrung dry · ¾ small yellow onion, about¾cup chopped

3. 3

   Step 3: Pour the batter into the oiled muffin cups, filling each about¾full to leave room for rising. Bake at350°F(175°C) for25–30minutes until the eggs are fully set. Cool briefly, loosen the edges with a butter knife and lift out. Divide the batch into six portions. Cool completely before refrigerating for up to4days; the source also allows individually wrapped freezing for up to2months.

   Bake egg muffins · 30 minUses same complete batter