CentMenu / Breakfast

Spinach egg muffins

Name: Spinach egg muffins
Total time: 30 min
Yield: 2 servings
Cuisine: american
Ingredients: 4 eggs; 2.82 oz (80 g) fresh spinach; 1.41 oz (40 g) shredded cheese; 0.17 cup (40 ml) milk; 1 tsp (5 ml) sunflower oil; ¼ tsp (1 g) salt

Handy baked egg bites that reheat well for a busy morning.

VegetarianNo gluten ingredients

Estimated / per serving: $0.86–$0.99
min: 30
servings: 2

Ingredients

2 servings · US + metric

4 eggs
2.82 oz (80 g) fresh spinach
1.41 oz (40 g) shredded cheese
0.17 cup (40 ml) milk
1 tsp (5 ml) sunflower oil
¼ tsp (1 g) salt

Let’s cook

Heat the oven to 375 °F (190 °C); grease a muffin pan with 1 tsp (5 ml) sunflower oil.
Finely chop 2.82 oz (80 g) fresh spinach; whisk 4 eggs with 0.17 cup (40 ml) milk and ¼ tsp (1 g) salt, then fold in the spinach and 1.41 oz (40 g) shredded cheese.
Fill the muffin cups three-quarters full and bake for 18–20 minutes, until firm in the center; cool for 5 minutes before removing.

Spinach egg muffins

Ingredients

Let’s cook

Something else for your table

Apple baked oatmeal

Banana pancakes

Overnight oats with berries

Peanut butter banana toast

Make this part of your week.