Spinach and Feta Egg Muffins
Eggs baked in a muffin pan with wilted spinach, feta and green onions. Squeeze the spinach dry so the cups set firm, not watery.
Wet spinach is the usual fault: it leaks into the egg and the muffins bake up watery. Wilt it first, then press it hard in the strainer before it goes into the pan. Feta is salty, so the eggs need only a little salt. The muffins puff in the oven and sink as they rest.
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Ingredients
for 12Ticks stay put if you leave and come back.
Method
10 stepsRead it through once before you start the pan.
Storage
- Fridge
- Up to 3 days
- Freezer
- Up to 2 months
Cool completely on the rack, then pack in an airtight container in the fridge. To freeze, wrap each muffin and put them in a freezer bag. Reheat from the fridge in the microwave until hot through; thaw frozen muffins in the fridge first, then reheat the same way.
The numbers, if you want them.
Estimated from USDA FoodData Central, for the recipe as written.
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