The savoury Greek pastry known as spanakopita, which is stuffed with spinach, creamy feta, fresh parsley, and mint, served as the inspiration for these egg muffins. I omit the phyllo crust but preserve the same delectable flavour in my simple egg bite recipe. This is a very tasty, high-protein, gluten-free breakfast that can be made ahead of time!
These egg muffins were inspired by the delicious Greek pastry known as spanakopita, which is filled with spinach, creamy feta, fresh parsley, and mint. With my straightforward egg bite recipe, I eliminate the phyllo crust while maintaining the same delicious flavour. This is a very tasty, high-protein, gluten-free breakfast that can be made ahead of time!
Ingredients:
- Twelve big eggs, one and a half tablespoons of dried oregano
- extra virgin olive oil
- One 9-ounce package of frozen chopped spinach, thawed and completely drained (wring out any water)
- One ¼ cup finely chopped yellow onion
- One ¼ cup roughly chopped parsley leaves and tender stems
- One ¼ cup chopped mint leaves
- Four large minced garlic cloves
- One teaspoon ground black pepper
- One ½ teaspoon sweet paprika
- One ¼ teaspoon baking powder
- Kosher saltOne 6-oz crumbled block of feta cheese (about one cup)
Guidelines:
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