Breakfast
Spinach egg muffins
Baked egg muffins with mushrooms and spinach
- Ready in 30 min
- 334 kcal
Per serving
- kcal
- 334
- Protein
- 29 g
- Carbs
- 0 g
- Fat
- 24 g
Ingredients
- 3 pcs eggs
- 60 g spinach
- 70 g mushrooms
- 30 g kashkaval cheese
Method
- Heat the oven to 200°C (180°C fan) and line a muffin tin with paper cases, or use a silicone muffin tray.
- Finely chop the mushrooms and spinach and grate the kashkaval cheese.
- Beat the eggs with salt and black pepper, then stir in the mushrooms, spinach and most of the cheese.
- Divide the mixture between the cases, filling them about three-quarters full, and sprinkle over the rest of the cheese.
- Bake for 18–20 minutes until puffed, golden and set in the middle; a knife pushed into the centre should come out clean.
- Leave to cool for 2 minutes, then lift out and serve warm.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens