Jacqueline Casey 
I have a bit of an addiction when it comes to Baking Cups. I can’t seem to help myself and anytime a holiday or celebration comes around, I am lured in by the pretty and fun designs. Well at least now I have a good reason to use them. I’ve always liked egg muffin recipes because they are so easy to make, taste amazing, and are super convenient to serve or reheat as a breakfast or snack thanks to the individual portion size. The only problem I have, is with baking right in the muffin tin. Even with generously greasing each muffin tin, the pan is so difficult to clean requiring soaking and lots of scrubbing. So break out some baking cups or even just regular parchment or cupcake liners and join me in making these delicious Spinach, Feta and Onion egg muffins!
Options, Substitutions and Tips!
- These can be made in either baking cups or a muffin tin, but now that I have made them both ways, I much prefer the baking cups. Even with generously greasing my muffin tin, they are not the easiest to remove. They eventually came out and looked fine, but the muffin tin was not fun to clean. Plus these baking cups make them look extra special.
- I used whole milk, but since the milk to egg ratio is so little, you could use any milk you prefer.
- Since there is a high egg to milk ratio, the consistency and taste of these is more like a creamy scrambled egg or frittata vs a quiche.
- 1 small yellow onion or 1/2 of a large yellow onion, should be the equivalent to 1/2 the cup of chopped onion. I would not say this is heavy with onion, but if you do not like a prevalent onion taste, you could reduce the onion to less or even 1/4 cup.
- I used frozen spinach, but you could use fresh spinach as well. If using fresh spinach, I would recommend cooking the spinach first and in order to reach the equivalent of 1 1/2 cups, it will take an entire bag of fresh spinach.
- If you want to add some other veggies for more variety like peppers or tomatoes, you could lower the spinach quantity to 1 cup and then add some other veggie combinations.
- I took my 4 oz. of crumbled feta and placed in a measuring cup. It was just under 1/2 a cup (in case you have feta cheese that is not measured in ounces.)
- As I mentioned in the recipe below, the baking times vary depending on whether you use baking cups or a muffin baking pan. Using 8 baking cups, this took 35 minutes. Using a muffin tin it will take 25-30 minutes. You will know these are baked when the top is puffy but completely set and if you insert a toothpick, it will come out clean. You may see a little bit of moisture at the top (especially if there is some melted feta), but that does not necessarily mean they are not cooked.
- I haven’t tried this, but I think these would also look and taste great in Mini Ramekins.
- You can also make these in advance! I tried these right out of the oven and also heating up the next day and could not taste any difference. To refrigerate, wait until the eggs are completely cooled and then place in an air tight container or zip lock bag. They can be reheated in microwave or oven within 4 days of making. (I reheated in the microwave for 45 seconds). These will also freeze terrific. Just place in the freezer in a zip lock bag and eat within 3 months.
Spinach, Feta and Onion Egg Muffins
Individual Egg Muffins make serving these Spinach, Feta and Onion Eggs easy (and pretty). Use baking cups or a muffin tin for these cute bite sized eggs that take only 15 minutes to prep.
- Colander, Large Mixing Bowl, Baking Cups or Muffing Baking Pan,
- 8 large Eggs
- ½ cup Milk
- ½ tsp Salt
- ¼ tsp Garlic Powder
- ¼ tsp Black Pepper
- ½ cup Yellow Onion
- 1½ cups Frozen Chopped Spinach ((or 10 oz. package of Frozen Chopped Spinach))
- 4 oz. Crumbled Feta Cheese
Pre-heat oven to 180°C/350°F. If using a muffin baking pan, generously grease each muffin cup.
Place frozen spinach in colander in the sink. Run warm water over the spinach to defrost, breaking apart large clumps. Keep spinach in the colander in sink for the water to drain.
Crack eggs in large mixing bowl. Add milk, salt, garlic powder and pepper and whisk/mix for about 1 minute until eggs are all beaten and mixed together.
Chop yellow onion and add to egg mixture.
Add crumbled feta to egg mixture.
Take a paper towel and place over the spinach in colander. Push down and give the spinach a few squeezes to drain the remaining water.
Add spinach to egg mixture and mix all ingredients.
Divide mixture into 8-10 baking cups or muffin tins. Place in oven. Baking times will vary depending on using the baking cups or a muffin baking pan. (The metal baking pan will cook much faster than paper baking cups). Baking time will also vary depending on whether you make 8 or 10. I used 8 baking cups and they were done after 35 minutes.
