Ingredients
Method
- Start by preheating your oven to 350°F. While the oven warms up, take your muffin tin and grease it very thoroughly.
- Place your chopped spinach in a bowl and pour a little hot water over it, or sauté it in a pan for just one minute. You want the spinach to lose its volume before it goes into the eggs. Once it is wilted, squeeze out any excess liquid.
- In a large glass measuring pitcher (which makes pouring easier), crack all ten eggs. Add the milk, salt, pepper, and garlic powder. Whisk vigorously until the yolks and whites are completely combined.
- Instead of mixing the cheese and spinach into the egg pitcher, place them directly into the muffin cups first. Distribute the squeezed spinach evenly across the 12 cups, then top with the shredded cheese.
- Carefully pour the egg mixture over the spinach and cheese in each cup. Fill them about three-quarters of the way to the top. Do not fill them to the brim. As the eggs cook, they will puff up like a souffle.
- Slide the tin into the center rack of the oven. Bake for 20 to 25 minutes. You will know they are done when the tops look firm and slightly golden, and the centers no longer jiggle when you move the pan.
Notes
The biggest frustration with egg muffins is the “stick factor.” As mentioned before, grease the pan more than you think you need to. If the eggs do stick, wait until the pan is completely cold before trying to scrub it. Soaking the tin in hot, soapy water is usually the only way to save your sanity.
Another issue is overbaking. If you leave the muffins in the oven for too long, the eggs will become dry and develop a spongy, rubbery texture.