Spinach and Feta Egg Muffins

Spinach and Feta Eff Muffins

AuthorSabrinaCategory, , , , , DifficultyIntermediate

These low carb breakfast muffins pack quite a punch of flavor. I recommend using fresh spinach for this dish though. I used kalamata olives in this recipe because they are my favorite type of olive, in addition to it working with Greek inspired flavor profile. However, you can use any type of olive you'd like or simply omit them and add another ingredient. You'll need to adjust the carb content to suit needs.

Yields4 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins

5 eggs
2 cups fresh baby spinach, finely chopped
½ cup crumbled feta cheese
cup non fat plain Icelandic yogurt (Siggi's)
¼ cup half and half
8 pitted kalamata olives, finely diced
2 tbsp light mayonnaise
¼ tsp salt
¼ tsp granulated onion
¼ tsp black pepper
¼ tsp dried oregano
few pinches of granulated garlic and red pepper flakes
olive oil (to grease pan)

1

Preheat oven for 350 degrees F. Grease muffin tin well with oil (even silicone ones)

2

Beat eggs, yogurt, half and half, mayonnaise in a medium bowl. You can use a hand mixer for this but only beat on low setting and for 12-15 seconds tops. Add remaining ingredients and gently mix in.

3

Scoop 1/3 cup of mixture into each slot of a well oiled muffin tin. Though they can range slightly in depth, you might need to adjust my filling them a little less than 1/3 of a cup.

4

Place tin into the oven and bake egg muffins for 20-22 minutes or until they spring back in the center when touched. Remove from heat and let rest for 5-7 minutes before attempting to remove them. They should easy come away from the tin, but if not, use a small spatula and work around the edges.

5

Store in the refrigerator for up to 3 days after preparation.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 93
% Daily Value *
Total Carbohydrate 1.5g1%
Dietary Fiber 0g
Sugars 0g
Protein 6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 5 eggs
 2 cups fresh baby spinach, finely chopped
 ½ cup crumbled feta cheese
  cup non fat plain Icelandic yogurt (Siggi's)
 ¼ cup half and half
 8 pitted kalamata olives, finely diced
 2 tbsp light mayonnaise
 ¼ tsp salt
 ¼ tsp granulated onion
 ¼ tsp black pepper
 ¼ tsp dried oregano
 few pinches of granulated garlic and red pepper flakes
 olive oil (to grease pan)

Directions

1

Preheat oven for 350 degrees F. Grease muffin tin well with oil (even silicone ones)

2

Beat eggs, yogurt, half and half, mayonnaise in a medium bowl. You can use a hand mixer for this but only beat on low setting and for 12-15 seconds tops. Add remaining ingredients and gently mix in.

3

Scoop 1/3 cup of mixture into each slot of a well oiled muffin tin. Though they can range slightly in depth, you might need to adjust my filling them a little less than 1/3 of a cup.

4

Place tin into the oven and bake egg muffins for 20-22 minutes or until they spring back in the center when touched. Remove from heat and let rest for 5-7 minutes before attempting to remove them. They should easy come away from the tin, but if not, use a small spatula and work around the edges.

5

Store in the refrigerator for up to 3 days after preparation.

Spinach and Feta Egg Muffins

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