So this was lunch today.
I was going to save some for tomorrow — it didn’t happen.
It was too good for me to resist.
Now, if I could just figure out what to make for tomorrow's lunch.
You know what? Maybe I’ll make another batch of these Spinach and Cheddar Egg Muffins.
They’re so good. They’re so simple. They’re so easy.
And simple is good, quick is good, easy is...awesome.
Especially when you’re pressed for time. And we're all pressed for time. So yeah...
I know what you’re thinking....these are not really muffins. You’re totally right, they're not really muffins at all.
They're just muffin-shaped omelettes.
But it’s easier to call ‘em egg muffins, don’t you think?
They look like muffins. They're baked in a muffin tin. Sooooo......
Perfect for a savory breakfast, a quick lunch on-the-go, or a good appetizer for dinner, these Spinach and Cheddar Egg Muffins might be simple, but simple good, even simple delicious.
To be honest, I think I need this recipe more than you do.
Because sometimes I need to remind myself that to make something delish all you need is a couple of eggs, a good amount of spinach, some grated cheddar, and bake everything for 10 minutes.
Simple. Easy. Quick. Good. Healthy. Need other adjectives? I don't think so.
But yeah, I’m definitely going to make these bad boys again tonight. They’re just sooooo good. Although I'm not sure they're really bad boys. Not muffins, not bad boys, not...
OK, this is getting all too confusing.
Let's starting baking...
Yields 12 mini muffins or 6 regular muffins
1 lbs / 453 gr spinach
1 tablespoon butter
½ cup / 2 oz / 56 gr grated sharp cheddar
Fine grain sea salt
Ground black pepper
Preheat your oven to 400°F (200°C) and place a rack in the middle.
Generously spray a mini-muffin tin (or regular muffin tin) with cooking spray.
Grease the muffin tin well. This is crucial as eggs tend to stick badly (don’t go light and work the butter/oil into the bottom round part where the egg likes to stick.) Set aside.
Stem and wash well the spinach, but don’t dry them.
Place the spinach in a large pot over medium-high heat and cook, stirring occasionally, until just wilted, about 4 to 6 minutes.
Drain in a colander.
Immediately fill the pot with cold water and add the spinach to stop the cooking, then drain again.
With your hands squeeze the spinach to extract as much liquid as possible.
Wipe out the pot and melt one tablespoon of butter over medium-high heat.
Add the spinach and cook for 2 minutes or so, until all of the moisture from the spinach has boiled off and the spinach begins to stick to the pan.
Transfer spinach to a food processor (or blender) and pulse until pureed.
In a large bowl beat the eggs with cheddar cheese. Add pureed spinach, season with salt and pepper, and stir to combine.
Divide the mixture between 12 mini-muffin tins (or 6 muffin tins) and then bake until the eggs are set, about 10 minutes for mini-muffins (20 minutes for regular muffins).
Let cool in the pan before removing.
One mini muffin yields 51 calories, 3 grams of fat, 2 grams of carbs, and 4 grams of protein.