Ingredients:

  • 12 Large Eggs (Free-range or organic, if possible)
  • 1/4 cup Heavy Cream (Double Cream)
  • 1 teaspoon Dijon Mustard (Optional)
  • 3/4 teaspoon Sea Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 2 cups (packed) Fresh Spinach, roughly chopped and well-drained
  • 1/4 cup Sun-Dried Tomatoes, drained of oil and finely diced
  • 1/2 cup Feta Cheese, crumbled
  • 1/4 cup Red Onion, finely minced

Instructions:

  1. Preheat oven to 350°F (180°C). Lightly grease the 12-cup non-stick muffin tin thoroughly using non-stick cooking spray or oil, ensuring every cavity is coated.
  2. Prep the Greens: If using fresh spinach, quickly wilt it in a dry pan until just softened, then squeeze out all excess liquid using a paper towel or tea cloth. This prevents the muffins from becoming watery.
  3. Mix the Fillings: In a medium bowl, combine the wilted spinach, diced sun-dried tomatoes, crumbled feta, and minced red onion. Toss gently to combine evenly.
  4. Distribute Fillings: Divide the filling mixture evenly among the 12 muffin cups. Aim for the filling to cover the bottom third of each cup.
  5. Whisk the Base: In a large mixing bowl, whisk together the 12 eggs, heavy cream, Dijon mustard, salt, and pepper until the mixture is light, airy, and slightly frothy (about 1 minute).
  6. Pour the Batter: Slowly and carefully pour the egg mixture over the fillings in the muffin tin, filling each cup to about 3/4 full. Pour slowly to allow the egg to seep completely into the filling below.
  7. Bake: Place the muffin tin into the preheated oven. Bake for 20 to 22 minutes, or until puffed up, set in the centre, and the edges are lightly golden brown.
  8. Cool and Release: Remove the tin from the oven. Allow the muffins to rest in the tin for 5 minutes (they will deflate slightly). Use a small offset spatula or knife to gently loosen the edges, then remove them and place them on a wire rack to cool completely before serving or storing.