Egg Muffins
6 servings
40 minutes
Egg muffins are a refined and easy-to-make breakfast that combines the tenderness of beaten eggs with the rich notes of feta, the freshness of spinach, and the spiciness of black pepper. The dish's history is linked to traditional European cuisine, where muffins are often served at morning meals. Their airy texture and rich flavor make them an ideal choice for those who value balanced nutrition. Muffins can be served hot or warm and pair well with greens, fresh vegetables, or a light sauce. This is a great dish for a quick breakfast or an original snack that is easy to prepare and delights with its versatility.
1
Preheat the oven to 200 degrees. Whisk the eggs with milk, add salt and pepper.
- Chicken egg: 6 pieces
- Milk: 60 ml
- Salt: to taste
- Ground black pepper: to taste
2
Finely chop the spinach, parsley, and feta. Cut the tomatoes in half. Add to the egg mixture. Mix thoroughly.
- Spinach: 100 g
- Parsley: 20 g
- Feta cheese: 3 tablespoons
- Cherry tomatoes: 3 pieces
3
Pour the mixture into the baking dish. Bake for 20-25 minutes.
