Mediterranean Spinach & Feta Egg Muffins with Toast and Orange Slices

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 4 cups fresh spinach, packed
• 8 large eggs
• 1/2 cup crumbled feta cheese
• 1/4 cup milk (any type)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• 2 tbsp chopped fresh parsley
• 8 slices whole-grain bread
• 2 oranges, peeled and sliced
• 1 tbsp olive oil (for brushing bread)

Instructions

1. Preheat the oven to 375°F. Lightly oil a 12-cup muffin tin (or use nonstick spray).
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add the chopped onion and cook 3–4 minutes, until softened.
3. Add the spinach to the skillet and cook 1–2 minutes, stirring, until wilted. Remove from heat and let cool slightly; if the spinach seems wet, squeeze gently to remove excess liquid.
4. In a large bowl, whisk eggs, milk, salt, black pepper, oregano, and garlic powder until evenly combined. Stir in the crumbled feta, cooked spinach-onion mixture, and parsley.
5. Divide the egg mixture evenly among the muffin cups, filling each about 3/4 full.
6. Bake 16–18 minutes, until the tops are set and a toothpick inserted in the center comes out mostly clean (a little moist crumb is fine).
7. Cool in the pan 5 minutes, then lift out. Serve warm or at room temperature.
8. Brush the bread lightly with olive oil and toast.
9. Serve the spinach and feta egg muffins with the toast and orange slices.