Punch up the protein and veggies at breakfast with these savory egg muffins. They’re delicious warm or at room temp, so a healthy choice is in the bag for busy mornings.
What You Get
Pre-washed baby spinach
What You’ll Need
Chile flakes (optional)
Salt and freshly ground pepper
Makes 6 servings or 12 frittata muffins
Active Time: 20 minutes
Total Time: 35 minutes
Preheat the oven to 400°F. Grease a 12-cup standard muffin pan with olive oil.
Slice half of the red onion, reserving the rest for another use. Chop 1 or 2 cloves of garlic, if you have any on hand.
In a frying pan over medium-high heat, warm 2 tablespoons olive oil. Add the red onion and sauté until softened, 5 minutes. Add the garlic and a pinch of chile flakes, if you want some heat, and stir until fragrant, 30 seconds.
Add the spinach, working in batches if necessary, and cook down until wilted, 5 minutes. Season with salt to taste. Transfer the spinach and onions to a colander to drain and let cool slightly. Press the spinach with the back of a spoon to remove as much liquid as possible.
Crack the eggs into a large bowl, season with ½ teaspoon salt and a generous grind of pepper, and whisk until smooth. Stir in the cooled spinach and red onion, and half of the feta. Divide the mixture between the cups in the prepared pan, filling each cup about three-quarters full. Sprinkle with the remaining feta. Transfer the pan to the oven and bake until the frittata muffins are puffed and golden, 10 to 15 minutes.
Let the frittata muffins cool slightly in the pan before turning out and serving warm. Let any leftover frittata muffins cool completely, wrap, and refrigerate for up to 3 days.