I set my oven to 350 °F (175 °C)—simple, reliable heat. I always spray my muffin tin well; eggs have a way of sticking otherwise.

I crack all the eggs into a bowl, sprinkle in salt, pepper, and optional spices, and whisk gently with a fork—no need to whip air into the mix.

I fold in chopped spinach and crumble feta right into the egg mixture. The colors alone make me smile.

I pour the mix evenly into the cups, filling them about ¾ full—just right so they puff without overflowing.

I slide them into the oven for 20–25 minutes. I know they’re done when they spring back lightly or smell irresistibly cheesy.

Once the oven beeps, I let them sit in the pan for 5 minutes—they ease out easier once they’ve relaxed a bit.