Heat a skillet over medium heat. Add diced leeks (green & white part) and cook until they are wilted, for about 7 minutes. Stir while cooking to prevent leeks from browning. Set aside until ready to assemble egg recipes.
In a large mixing bowl, whisk together cream, eggs, lemon zest, salt, and pepper. Hold under refrigeration at 4’C/40’F or lower until ready to assemble egg recipes below.
Drain feta cheese in a colander. Crumble feta cheese and place in a small bowl. Hold under refrigeration at 4’C/40’F or lower until ready to assemble any of the egg recipes using this base egg, leek & lemon feta egg mixture.
Preheat oven to 350’F/175’C.
Spray 12 mould (4/5 oz) muffin/cupcake pan with cooking spray to yield 8 muffins per recipe.
Distribute the cooked leeks evenly across the bottom of each of the muffin cups. Pour the egg/cream mixture evenly (~ ½ cup) over the leeks. Top the egg/cream mixture in the pan with crumbled feta.
Bake the egg muffins for ~20 minutes until the edges are set but the center still jiggles just a little. Ensure the internal temperature of the egg muffins reach 74’C/165’F for a minimum of 15 seconds.
Tip: This egg mixture can be served in multiple menu applications. Use it in pastry shells to make quiche, pour into a sheet pan and baked as omelettes and served between 2 pieces of toast, or baked in a 8 inch square baking pan and served as a crustless frittata or poured into muffin pans and served as egg muffins for breakfast.