Ingredients:

  • 12 Large Eggs
  • 1/4 cup Whole Milk or Half-and-Half
  • 1/2 teaspoon Kosher or Sea Salt
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 1 teaspoon Olive Oil
  • 1 medium Shallot or Small Yellow Onion, finely minced
  • 4 cups packed Fresh Spinach
  • 4 oz crumbled Feta Cheese
  • 1/4 cup chopped Sun-Dried Tomatoes (oil-packed, drained)

Instructions:

  1. Preheat the oven to 350°F (180°C). Thoroughly grease the 12-cup muffin tin cups with non-stick spray or line them with silicone liners.
  2. Heat the olive oil in a small frying pan over medium heat. Add the minced shallot and sauté for 2–3 minutes until softened and translucent.
  3. Add the packed spinach to the pan. Cook until fully wilted and reduced (about 2 minutes).
  4. Immediately transfer the spinach and shallot mixture to a sieve or colander and press firmly to squeeze out all excess moisture. Set aside to cool slightly.
  5. In a large mixing bowl, whisk the eggs vigorously for 1 minute until pale and frothy to incorporate air.
  6. Whisk in the milk (or half-and-half), salt, and pepper until just combined.
  7. Add the cooled, drained spinach mixture, the crumbled feta cheese, and the chopped sun-dried tomatoes to the egg mixture. Stir gently with a spatula just enough to distribute the ingredients evenly.
  8. Evenly distribute the solid fillings (spinach, feta, tomato) into the 12 prepared muffin cups first.
  9. Slowly pour the liquid egg mixture over the fillings, filling each cup about 3/4 full.
  10. Bake for 20 to 22 minutes. The muffins are done when they are fully set, slightly puffed, and a sharp knife inserted into the center comes out clean.
  11. Remove the tin from the oven and let the muffins cool in the tin for 5 minutes (they will deflate slightly). Gently loosen the edges before lifting the muffins out. Serve warm or store once cooled.