Spinach and Cheese Egg Mini Muffins
These savory spinach and cheese egg mini muffins are a perfect snack, packed with protein and veggies, making them both delicious and nutritious.
15 min
Prep
20 min
Cook
4
Serves
148
Calories
Macros · per serving
11g protein
2g carbs
10g fat
Ingredients
For 4 servings
- 6 eggs
- 100 grams spinach
- 100 grams cheddar cheese
- 60 milliliters milk
- 1 onion
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
Wash and chop the spinach. Finely chop the onion.
- 3
In a skillet, heat olive oil over medium heat and sauté the onion until soft, about 3-4 minutes.
- 4
Add the spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat.
- 5
In a bowl, whisk together eggs, milk, salt, and black pepper.
- 6
Grate the cheddar cheese and add to the egg mixture.
- 7
Combine the spinach and onion mixture with the egg mixture, stirring to incorporate all ingredients evenly.
- 8
Grease a mini muffin tin lightly with olive oil.
- 9
Pour the egg mixture evenly into the mini muffin tin compartments.
- 10
Bake for 15-20 minutes, or until the egg muffins are set and golden brown on top.
- 11
Let cool slightly before serving.
Cook it this week.
NeatEat plans Spinach and Cheese Egg Mini Muffins — and the rest of your week — around your budget, groceries included.