breakfast · greek
Spinach and Feta Egg Muffins
Fluffy Greek egg muffins with big salty pockets of feta. 31g protein.
Rustic, Greek-leaning egg muffins packed with garlicky wilted spinach, sweet sun-dried tomatoes and big salty pockets of feta. Wilting and squeezing the spinach first is the step that keeps them fluffy instead of watery, and they reheat beautifully all week.
8.6 g protein per 100 kcal · USDA FoodData Central
Scaled to your servings, timers on your Lock Screen, every ingredient on your grocery list. Coming soon to iPhone.
Join the waitlistIngredients
- 1 tsp extra-virgin olive oil1 tsp extra-virgin olive oil
- ¼ medium red onion, finely diced¼ medium red onion, finely diced
- 2 cloves garlic, minced2 cloves garlic, minced
- 4 cups baby spinach, roughly chopped120 g baby spinach, roughly chopped
- 8 large eggs8 large eggs
- 1 cup liquid egg whites235 ml liquid egg whites
- 1 tsp dried oregano1 tsp dried oregano
- ¼ tsp kosher salt¼ tsp kosher salt
- ¼ tsp black pepper¼ tsp black pepper
- ⅓ cup oil-packed sun-dried tomatoes, drained, patted dry and chopped36 g oil-packed sun-dried tomatoes, drained, patted dry and chopped
- 3 oz feta, crumbled85 g feta, crumbled
- 1 g cooking spray, for the tin1 g cooking spray, for the tin
Method
- Heat the oven to 350°F (175°C). Spray a 12-cup muffin tin generously, especially around the top edges where eggs love to…
- Every step, timer and tip for this one…
6 steps with tap-to-start timers, cook mode, Nonna on call, and every ingredient straight onto your grocery list. Coming soon to iPhone.
Join the waitlistKeeping it: Refrigerate up to 5 days or freeze up to 3 months. Microwave 4 muffins for 45 to 60 seconds (1 minute 30 seconds from frozen), or warm in a 350°F (175°C) oven for 10 minutes.
Nutrition per serving computed from ingredient weights × USDA FoodData Central. Estimates, not medical advice.
