Spinach Feta Egg Muffins (Fit Mama Real Food)
The creator shows spinach-feta egg muffins. FOOD makes six cups with 90 g cherry tomatoes and 30 ml pasteurized milk, unlike the 12-cup bell-pepper variation in the video. Follow FOOD's 180°C oven and 71°C center instructions.
Official cooking video · Fit Mama Real Food · YOUTUBESpinach, feta and tomato baked egg cups
Savory egg-and-vegetable breakfast cups baked in six muffin wells; two per person for three servings.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Preheat conventional oven to 180°C (160°C fan). Grease a six-hole muffin tin with 5 ml oil. Wash spinach and tomatoes; quarter tomatoes (about 7 min).
- 02
Cook 60 g spinach with 15 ml water in a small pan over medium heat for 1 min until wilted. Drain, cool, squeeze well and chop.
- 03
Whisk 4 eggs with 30 ml milk, 0.5 g salt and 0.3 g pepper. Stir in 60 g spinach, 90 g tomatoes and 60 g feta. Divide into six wells, filling no more than about 80%.
- 04
Bake on middle rack 18–22 min. When puffed and not wobbly, probe the center of the thickest cup: at least 71°C/160°F. Bake longer if cooler. Rest 3 min and serve two cups each.
Helpful source links
Before you cook
Contains egg and milk (feta and milk). Squeeze spinach dry. Do not taste raw egg mixture. Verify each egg cup is at least 71°C/160°F in the center. Refrigerate below 4°C/40°F within 2 hours and eat within 2 days for quality or freeze. Reheat to 74°C/165°F.
Allergens: egg, milk
Image & source credits
These illustrations stand in for food photos.
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