Indulge in the savory goodness of these Spinach and Cheese Egg Muffins. Combining the fresh flavors of baby spinach with the creamy richness of feta and cheddar cheeses, these muffins are a perfect balance of taste and nutrition. The addition of yogurt adds a slight tang and moisture to the muffins, making them a delightful treat for breakfast or a snack.

These muffins are easy to prepare and bake, making them a great option for busy mornings. Serve them warm or at room temperature, and enjoy the blend of flavors in every bite. Whether you’re serving them as part of a brunch spread or packing them for a quick snack, these Spinach and Cheese Egg Muffins are sure to be a hit.

 

 

Full Recipe:

Ingredients:

• 6 large eggs
• 5.64 ounces (160 g) baby spinach
• 3 tablespoons yogurt
• 2.47 ounces (70 g) feta cheese, crumbled (a little under ⅔ cup)
• ½ cup (50 g) cheddar cheese, coarsely grated
• 1⅔ tablespoons all-purpose/plain flour
• ⅓ teaspoon baking powder
• ¼ teaspoon fine sea salt, plus pepper to taste

Directions:

1. Preheat Oven:
   • Preheat the oven to 350°F (180°C/160°C fan/gas mark 4). Thoroughly grease your muffin pan with butter or non-stick cooking spray. Set aside.
2. Prepare Spinach:
   • Finely chop the spinach.
   • Heat a large non-stick pan, add the spinach, and cook over high heat for about a minute until it wilts, stirring constantly.
   • The spinach will reduce in volume and turn a dark green color. Remove from heat immediately and spread over a large plate to cool.
3. Prepare Eggs:
   • In a large bowl, whisk together the eggs and yogurt until the mixture is smooth.
4. Add Cheese:
   • Add the crumbled feta, grated cheddar, salt, and pepper to the egg mixture. Whisk to combine.
5. Add Spinach:
   • Once the spinach has cooled, stir it into the egg and cheese mixture using a whisk.
6. Add Flour:
   • Sift the flour and baking powder over the batter and gently stir in with a whisk. Do not overstir.
7. Fill Muffin Cases:
   • Fill the muffin cases with the batter, not quite up to the top. You should get about 9 muffins.
8. Bake Muffins:
   • Bake in the center of the oven for 25 minutes, or until a skewer inserted into the middle comes out clean.
9. Cool Muffins:
   • Remove from the oven and set aside to cool for about 10 minutes.
   • Run a flexible spatula or knife around each muffin (while still warm) to remove them from the pan. Enjoy!

Tips:

• Ensure the spinach is completely wilted and cooled before adding it to the egg mixture.
• Adjust the seasoning to your taste.
• Serve warm or at room temperature for the best flavor.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 120 kcal per muffin (approximate) | Servings: Makes about 9 muffins

Here are some additional tips and information about this recipe:

Tips for Making the Best Spinach and Cheese Egg Muffins

1. Cool Spinach: Ensure the spinach is completely wilted and cooled before adding it to the egg mixture to prevent it from cooking the eggs prematurely.
2. Don’t Overmix: Gently fold in the flour and baking powder to avoid overmixing, which can result in dense muffins.
3. Grease Well: Thoroughly grease the muffin pan to make it easier to remove the muffins once baked.

Variations and Serving Suggestions

1. Extra Veggies: Add diced bell peppers, onions, or mushrooms for extra flavor and nutrients.
2. Herbs: Incorporate fresh herbs like basil, parsley, or dill to enhance the flavor.
3. Serving Ideas: Pair these muffins with a side of fresh fruit or a light salad for a complete meal.

Storage Tips

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
• Freezing: These muffins can be frozen. Wrap each muffin individually in plastic wrap, then place them in a freezer bag for up to 1 month. Thaw in the refrigerator before reheating.

Nutritional Information

Here’s a brief look at the nutritional content per muffin (approximate values):

• Calories: 120 kcal per muffin
• Carbohydrates: 3g
• Protein: 8g
• Fat: 9g
• Saturated Fat: 4g
• Cholesterol: 150mg
• Fiber: 1g
• Sugar: 1g

Possible Questions About This Recipe

1. Can I use frozen spinach?
   • Yes, thaw and drain the spinach well before using it in the recipe.
2. What if I don’t have cheddar cheese?
   • You can substitute with any other melting cheese like mozzarella or Swiss.
3. Can I make these muffins dairy-free?
   • Yes, use a dairy-free yogurt and cheese alternative.
4. How do I prevent the muffins from sticking to the pan?
   • Ensure the muffin pan is well-greased or use silicone muffin liners.
5. Can I add meat to the muffins?
   • Yes, cooked and crumbled bacon or sausage can be added for extra protein.
6. What if I don’t have yogurt?
   • Sour cream can be used as a substitute for yogurt.
7. Can I make mini muffins?
   • Yes, adjust the baking time to about 15 minutes for mini muffins.
8. How do I store the muffins to keep them fresh?
   • Store in an airtight container and reheat before serving for the best taste and texture.
9. Can I use whole wheat flour?
   • Yes, but the texture may be slightly denser.
10. How do I know when the muffins are done?
    • Insert a skewer into the center of a muffin; it should come out clean when the muffins are fully cooked.

Conclusion

These Spinach and Cheese Egg Muffins are a convenient and delicious addition to any meal. Enjoy making and sharing this easy recipe with your friends and family!