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Spinach and feta Egg Muffins

A tray of freshly baked spinach and feta egg muffins, their fluffy golden-brown tops glistening under the warm, natural light streaming through a kitchen window. The muffins are arranged neatly, their cross-sections revealing the vibrant green flecks of spinach and creamy feta cheese nestled within the soft, eggy interiors. The scene is captured from a slightly elevated angle, showcasing the muffins' appealing texture and inviting aroma. The background is subtly blurred, keeping the focus on the delectable baked goods and their appetizing presentation.
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Ingredients
    Egg Mixture
  • Infinity large eggs (Preferably free-range for better flavor)
  • Infinity cup milk (Whole milk or any milk of your choice)
  • Infinity tsp salt (Adjust to taste)
  • Infinity tsp black pepper (Freshly ground is best)
    • Filling
  • Infinity cup fresh spinach (Roughly chopped)
  • Infinity cup feta cheese (Crumbled)
  • Infinity cup cherry tomatoes (Halved)
  • Infinity tbsp olive oil (For sautéing the spinach)
Instructions
    Preparing the Ingredients
  1. 1
    Gathering and ChoppingWash a generous handful of fresh spinach leaves thoroughly and pat them dry. Chop the spinach into small pieces and set aside. Crumble about half a cup of feta cheese into a small bowl.
    Ensure the spinach is completely dry to avoid any extra moisture in the muffins.
    2. Mixing the Egg Base
  2. 2
    Whisking the EggsCrack six large eggs into a mixing bowl. Add a pinch of salt and freshly ground black pepper to taste. Whisk the eggs vigorously until the yolks and whites are fully combined and the mixture is slightly frothy.
    Whisking well ensures a light and fluffy texture for the muffins.
    3. Combining Ingredients
  3. 3
    Creating the MixtureGently fold the chopped spinach and crumbled feta cheese into the whisked eggs. Stir until the ingredients are evenly distributed throughout the egg mixture.
    Be careful not to over-mix; you want the ingredients to be just combined.
    4. Preparing the Muffin Tin
  4. 4
    Greasing the TinPreheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with cooking spray or a thin layer of olive oil to prevent sticking.
    Using a silicone muffin tin can make removal easier, but greasing is still recommended.
    5. Baking the Muffins
  5. 5
    Filling and BakingPour the spinach and feta egg mixture evenly into each muffin cup, filling them about three-quarters full. Bake in the preheated oven for about 20-25 minutes, or until the egg muffins are set and lightly golden on top.
    Check the muffins a few minutes early to prevent overcooking; they should be firm but not rubbery.
    6. Serving and Storing
  6. 6
    Cooling and EnjoyingAllow the muffins to cool in the tin for a few minutes before carefully removing them. Serve warm or let them cool completely before storing in an airtight container in the refrigerator for up to 4 days.
    These muffins can be reheated in the microwave for a quick breakfast on busy mornings.
Note

For optimal flavor, use fresh spinach and high-quality feta cheese. If using frozen spinach, be sure to thaw and thoroughly squeeze out excess water to prevent sogginess. Toasting the spices before adding them to the mix enhances their aroma and flavor. When whisking the eggs, incorporate a dash of milk or cream for extra moisture and fluffiness. Silicone muffin pans work best for easy release, but if using metal, grease well to prevent sticking. For a touch of heat, consider adding a pinch of red pepper flakes. These muffins are versatile; feel free to add other vegetables like bell peppers or mushrooms, but ensure they're diced finely and cooked to release excess moisture. They can be stored in the refrigerator for up to four days or frozen for up to a month. Reheat gently in the oven or microwave before serving.

Read it online: https://surefirerecipes.com/recipe/5275/