Spinach Egg Muffins - Just 3 Ingredients!
Spinach Egg Muffins or "bites" with feta cheese are a low-carb version of fancy Greek spinach pie minus the pastry and they start with frozen spinach!
Servings 18 muffins
- 15 ounces chopped spinach defrosted; To yield 1 ½ cups of spinach once water is pressed out
- ½ cup feta cheese well crumbled; about 4 ounces
- 1 egg large or extra-large
Preheat oven to 350 °F.
Remove excess water from defrosted spinach by placing it in a strainer and pressing down on top with a bowl or with hands, allowing water to drain onto a plate or in the sink.
Combine spinach and feta cheese in a large bowl using a fork to break up clumped spinach and distribute feta cheese throughout the mixture.
Lightly whisk one egg and stir it into the spinach/feta mixture until well-combined.
Mound spinach mixture into a mini muffin tin that has been sprayed with non-stick cooking spray.
Press mixture down with the back of a spoon or fingers.
Bake for about 20 minutes or until firm and starting to brown.
Allow spinach feta muffins to rest in the pan for about 5 minutes before serving and then enjoy!
There are expert tips and helpful information in this post!
More Veggie Egg Muffins:
Calories: 20kcal | Carbohydrates: 1g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 13mg | Sodium: 69mg | Potassium: 138mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2246IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 1mg