Spinach Cheese Egg Muffins
Spinach Cheese Egg Muffins are loaded with protein and amazing flavor. These muffins are hearty and VERY filling. Easy to make with a few ingredients. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Servings: 6 muffins
Calories:
Cost: $10
Ingredients
- 1/2 cup onions, chopped
- 1/2 tablespoon unsalted butter
- 1 cup frozen spinach, thawed Rinsed and thoroughly drained.
- 6 large eggs
- 1/2 teaspoon salt More or less as preferred.
- 1/2 teaspoon coarse ground black pepper or white pepper More or less as preferred.
- 1 cup cheddar cheese, shredded
- vegetable oil cooking spray To grease muffin tin.
Instructions
- Preheat oven to 350 degrees.
- Melt 1/2 tablespoon of unsalted butter in a small saucepan on top of the stove over low-medium heat.
- Add chopped onions. Stir constantly until semi-translucent.
- Turn heat off. Set onions aside.
- Rinse frozen spinach in a colander. Place rinsed spinach in a clean kitchen towel. Twist the towel tightly to remove all water. Set spinach aside.
- Crack six eggs and drop them into a large bowl.
- Add shredded cheddar cheese, salt and coarse ground black pepper (or white pepper), prepared onions and prepared spinach (drained/thawed).
- Whisk (or stir) together until spinach is smooth and mixture is well combined. Set aside.
- Spray 6-cup muffin tin with vegetable oil cooking spray,
- Use a 1-cup measuring cup to scoop mixture from bowl... and to pour in each muffin cup.
- Try not to overflow the cups. If an overflow happens, scoop it up with a spoon and place in an empty cup or a cup that needs more mixture.
- Bake 12 to 15 minutes. Muffins will rise dramatically while baking. They will deflate dramatically while cooling. Taste not affected.
- Serve hot or warm.
- FREEZER TIP: Place cooled muffins in a freezer bag. Seal tightly. Refrigerate or freeze until ready to use (up to 7 days). Warm in microwave for 30 seconds OR in a preheated 350 degree oven for 5 minutes.