Spanakopita Egg Muffins
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Sad granola bars and burnt toast have nothing on these spanakopita egg muffins. The recipe comes from food blogger Suzy Karadsheh’s new cookbook, The Mediterranean Dish, and they’re bound to become your new favorite for busy mornings.
“These egg muffins take inspiration from the savory Greek pastry spanakopita, which is loaded with spinach, creamy feta, fresh parsley and mint,” she writes. “But obviously this version is not a flaky phyllo pastry. Instead, I make an egg mixture with similar flavors and pour it into a muffin pan to bake. I like to make these egg muffins ahead to enjoy for breakfast on the go, and you can freeze them too, which is great when you need breakfast (or a high-protein snack) at a minute’s notice.
A secret trick from the chef: A pinch of baking powder will make the egg muffins nice and airy.
“The Mediterranean Dish” Copyright © 2022 by Suzy Karadsheh. Photographs copyright © 2022 by Caitlin Bensel. Published by Clarkson Potter, an imprint of Random House.
Extra-virgin olive oil
8 large eggs
1 teaspoon dried oregano
½ teaspoon ground black pepper
½ teaspoon sweet paprika
¼ teaspoon baking powder
One 6-ounce package frozen chopped spinach, thawed and completely drained (wring out any water)
½ small yellow onion, finely chopped (about ½ cup)
1 cup roughly chopped fresh flat-leaf parsley
3 tablespoons chopped fresh mint leaves
3 large garlic cloves, minced
One 4-ounce block feta cheese, crumbled (1 cup)
1. Position a rack in the center of the oven and preheat the oven to 350°F. Generously brush the bottom and sides of 8 cups of a muffin tin with olive oil. (If your muffin tin has more than 8 cups, fill any remaining cups with water.)
2. In a medium bowl with a spout, combine the eggs, oregano, black pepper, paprika, baking powder and a pinch of salt. (Using a bowl with a spout makes pouring the mixture into the muffin tin easy.) Whisk well, then add the spinach, onion, parsley, mint, garlic and feta. Whisk until the mixture is well blended.
3. Pour the egg and spinach mixture to fill each muffin cup about three quarters of the way (make sure you leave enough room for rising). Bake until the eggs are fully set, 25 to 30 minutes. Cool briefly, then run a butter knife around the edge of each muffin to loosen. Remove from the pan and serve or store for later (see notes).
Make Ahead: If you’re not planning to serve the egg muffins immediately, cool them completely in the tin, then carefully pop the egg muffins out of the tin and store them in a glass container with a tight lid or a zippered plastic bag. They’ll keep in the fridge for 3 to 4 days. Or, you can individually wrap them in foil and freeze them for up to 2 months.
Reheating: There are two ways to reheat these egg muffins. If you are heating them from frozen, wrap the muffins individually in foil (not too tightly) and heat in a 300°F oven until warmed through. Or, remove them from the foil wrap and microwave them on low (setting 3 out of 10) and heat briefly; they need only 15 to 20 seconds (if they are frozen, they may take 60 seconds). Be careful not to overheat them or they can turn rubbery.