Ingredients:

  • 8 large eggs (approx. 400g)
  • 1/4 cup whole milk (60ml)
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp garlic powder
  • 2 cups fresh baby spinach, packed and finely chopped (60g)
  • 1/2 cup feta cheese, crumbled (75g)
  • 1/3 cup sun-dried tomatoes in oil, drained and julienned (50g)
  • 2 tbsp fresh basil, chiffonade
  • 1 tsp fresh oregano, minced

Instructions:

  1. Preheat your oven to 190°C (375°F). Note: A hot oven is vital for that initial lift in the egg muffins.
  2. Grease a 12 cup muffin tin thoroughly with olive oil or non stick spray. Note: Egg is notorious for sticking to everything.
  3. Whisk the 8 large eggs, 60ml whole milk, sea salt, black pepper, and garlic powder in a large bowl. Whisk until no streaks of yolk remain.
  4. Chop the 60g baby spinach finely. Note: Small pieces ensure you get greens in every single bite without a stringy texture.
  5. Fold the chopped spinach, 75g crumbled feta, 50g julienned sun dried tomatoes, basil, and oregano into the egg mixture.
  6. Divide the mixture evenly among the 12 muffin cups. Note: Don't fill them to the very top; leave about 5mm of space for rising.
  7. Bake for 18 minutes until the tops are set and edges are slightly golden.
  8. Cool in the pan for 5 minutes. Watch for the muffins to pull slightly away from the edges.
  9. Release by running a thin knife or silicone spatula around the edges of each cup.
  10. Serve warm or transfer to a wire rack to cool completely for meal prep storage.