Ingredients
Egg mixture
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8 large eggs
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½ cup (120 ml) milk or heavy cream
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½ tsp salt
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¼ tsp black pepper
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½ tsp dried oregano
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½ tsp dried Italian herbs
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¼ tsp chili flakes, optional
Vegetables & fillings
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1½ cups fresh spinach, roughly chopped
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½ cup sun-dried tomatoes, drained and chopped
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½ small onion, finely diced
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2 garlic cloves, minced
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1 tbsp olive oil
Cheese
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½ cup (75–80 g) crumbled feta
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½ cup (50–60 g) shredded mozzarella
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2 tbsp grated Parmesan, optional
For topping
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Extra feta
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A few pieces of sun-dried tomato
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Dried oregano or thyme
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Fresh parsley or basil
Method
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Prepare the oven: Heat to 180°C/350°F. Grease a 12-cup muffin tin very well, or use silicone muffin cups.
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Cook the vegetables: Heat olive oil in a skillet over medium heat. Add onion and cook for 3–4 minutes.
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Add garlic and sun-dried tomatoes and cook for another 1 minute.
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Add spinach and cook for 1–2 minutes, just until wilted. Allow the mixture to cool slightly. If the spinach releases lots of water, squeeze or drain it well.
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Make the egg mixture: Whisk the eggs, milk/cream, salt, pepper, oregano, Italian herbs and chili flakes until well combined.
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Stir in the feta and mozzarella.
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Fill the muffin cups: Divide the spinach mixture among the cups, filling each about ⅓ full.
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Pour the egg mixture over the vegetables, leaving approximately ½ cm / ¼ inch at the top because the eggs will puff during baking.
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Sprinkle with Parmesan and a little extra feta. Add a few pieces of sun-dried tomato on top.
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Bake for 20–25 minutes, until the centers are set and the tops are golden. A knife inserted in the center should come out without liquid egg.
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Let them rest for 5 minutes, then carefully remove from the tin.
Nut information
Nuts: None in the basic recipe.
However, check the labels of sun-dried tomatoes, feta, mozzarella, Parmesan and seasoning blends if this is for someone with a nut allergy, because cross-contact can occur during manufacturing.
Contains: eggs, milk/dairy
Gluten: naturally gluten-free, assuming all packaged ingredients are gluten-free.
Peanuts: none intentionally included.
Tips for the texture
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Don’t overbake—the muffins become rubbery when cooked too long.
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Drain the spinach thoroughly; excess water can make them soggy.
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Full-fat feta and mozzarella give the closest rich, creamy texture to the pictured version.
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For a more substantial breakfast, add cooked mushrooms, bell pepper or diced chicken.
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Refrigerate leftovers for up to 3–4 days and reheat gently.