Egg Muffins with Spinach, Roasted Bell Pepper, Feta and Harissa on white background
Spinach & Roasted Bell Pepper Egg Muffins with Feta and Harissa

Think of these as mini frittatas. By baking them in a muffin tin, you get cute, individualized portions that are perfect for a brunch gathering. You can make them ahead and rewarm to serve, or prepare the egg mixture and bake them off in the morning. When buying harissa, look in the Mediterranean / Middle Eastern section of your grocery store. It usually comes in either spicy or mild, so choose whichever you prefer.

Spinach & Roasted Bell Pepper Egg Muffins with Feta and Harissa

Egg Muffins with Spinach, Roasted Bell Pepper, Feta and Harissa on white background
Prep Time 10 minutes
Cook Time 18 minutes
Think of these as mini frittatas. By baking them in a muffin tin, you get cute, individualized portions that are perfect for a brunch gathering. You can make them ahead and rewarm to serve, or prepare the egg mixture and bake them off in the morning. When buying harissa, look in the Mediterranean / Middle Eastern section of your grocery store. It usually comes in either spicy or mild, so choose whichever you prefer.
5 from 1 vote
Course Brunch
Servings 4

Ingredients
 

  • 1 tablespoon butter, plus more for the muffin tin, or use nonstick spray
  • 8 large eggs
  • ½ teaspoon kosher salt, such as Morton's
  • ½ cup whole milk
  • 5 ounces baby spinach
  • ½ cup jarred roasted bell peppers, drained and chopped
  • 1 teaspoon aleppo pepper flakes, or ½ teaspoon red pepper flakes
  • 1 tablespoon fresh dill, chopped
  • ½ cup feta cheese, crumbled
  • ¼ cup mild harissa
  • Freshly cracked black pepper for serving

Instructions
 

  • Preheat your oven to 350 F. Butter a 12-cup muffin tin, or use non-stick spray. (Hint – I melt a tablespoon of butter in the skillet in which I will cook the spinach, then use a pastry brush to brush the butter inside the muffin tin cavities).
  • Crack the eggs into a large bowl and add the milk, chopped dill and the half teaspoon of kosher salt. Whisk well and set aside.
  • Warm 1 tablespoon of butter in a medium skillet and add the pepper flakes and spinach, along with a pinch of salt; no more than ⅛ of a teaspoon. Cook until the spinach is wilted, then add the chopped roasted bell peppers, and continue to cook until all of the moisture from the spinach and peppers has evaporated.
  • Add the spinach to the eggs and whisk to combine. Divide the egg mixture between the 12 muffin cups, then bake in your preheated oven until the eggs are set, about 18 minutes.
  • Remove the muffin tin from the oven and place on a cooling rack. Place the egg muffins on a serving plate, then top them with a spoonful of harissa and a sprinkle of feta. Top with more freshly cracked black pepper and serve.

Notes

Note: Delicious also sandwiched between a buttered English muffin.
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