Muffins made of eggs and spinach are a delicious and healthy breakfast, brunch food, snack. The miniature protein muffins were not originally a dominant creation, developing out of frittatas, combining simplicity and flexibility. Also ideal in the meal preparation, they may be made to order with different ingredients. The blend of eggs and spinach offers them a savory and semi-earthy taste, hence making eggs and spinach tasting good and healthy. Fun fact Spinach was known in medieval Europe as Persian Green and had a noble cause of being used as medicine.
| Nutrient | Amount (per serving) |
| Calories | 80 kcal |
| Protein | 6 g |
| Carbohydrates | 2 g |
| Fiber | 0.5 g |
| Fats | 5 g |
| Vitamin A | 70% of RDA |
| Iron | 1 mg |
| Calcium | 50 mg |
6 (makes 12 muffins)
| Ingredient | Quantity |
| Eggs | 6 large |
| Fresh spinach leaves | 2 cups (chopped) |
| Milk (dairy or plant-based) | 1/4 cup |
| Olive oil or butter | 1 tablespoon |
| Onion, finely chopped | 1 small |
| Garlic, minced | 2 cloves |
| Salt | To taste |
| Black pepper | 1/4 teaspoon |
| Optional: Cheese (grated) | 1/2 cup |
| Aspect | Description |
| Texture | Light, fluffy, and moist |
| Color | Golden yellow with green spinach flecks |
| Smell | Savory and slightly earthy |
| Taste | Rich, creamy, and mildly savory |
| Thickness | Compact yet airy |
Egg and spinach muffins are a health-conscious meal that is all-purpose and is beneficial to have when one needs to get their day moving with a healthy kick. They are simple to prepare, are rich in the necessary minerals and vitamins and can be used to control the symptoms of Eosinophilic Esophagitis. Prepare a batch of them to have throughout the week and they become a more than healthy and quick meal!
Egg and spinach muffins Miniature versions of fritters create frittatas by baking a combination of eggs, spinach, and additional items in a muffin. They form nice breakfast or snacks.
The constituents are simple, which can be exemplified by eggs, chopped spinach (fresh or frozen), milk, cheese, salt, and pepper. Other vegetables/meats/herbs can also be added to make it varied.
Of course, frozen spinach will do. Make sure that you thaw it and squeeze the excess moisture then combine it with the eggs so that the muffins will not turn out to be soggy.
Bake at 350 o F (175 o C) approximately 20-25 minutes or till tops are firm and lightly brown.
No indeed, they can be used to prepare meals. Prepare a batch supervisory and keep them in the fridge within 4 days.
Absolutely. Allow to cool down, and then place in a freezer bag or an airtight container, freeze or up to 2 months. Heat again in the microwave or oven and then serve.
Apply oil-, butter-, or silicone-muffin cups. You can also envelop them with paper liners that are slightly sprayed with cooking oil.
Yes, they are rich in the protein intake while low in carbs as well as being full of nutrients contained in spinach and eggs. They make a better breakfast or snack food.
Toast them, put with fruit on to, or a little salad, to make up a meal. They are also best combined with a yogurt or a smoothie.
Yes! They are kid friendly and can be really made more appetizing with added cheese or low French establishments. Eat them as a lunch box or snack.
