Spinach Cheddar Egg Muffins
Fluffy baked egg cups with spinach, roasted red pepper and sharp cheddar. Make a dozen on Sunday for grab-and-go breakfasts that reheat in under a minute.
- Prep
- 15 min
- Cook
- 22 min
- Total
- 37 min
- Serves
- 6
Squeezing the spinach dry is the key to egg muffins that are not watery. The muffins keep in the fridge for up to 5 days and freeze for 2 months. Reheat from the fridge for 45 seconds in the microwave, or wrap them and warm from frozen for about 90 seconds.
Method
-
Heat the oven to 375 F. Generously grease a 12-cup muffin tin with olive oil.
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Heat the tablespoon of olive oil in a large skillet over medium heat. Add the spinach in handfuls and cook for , until wilted.
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Transfer the spinach to a clean kitchen towel, let it cool for a few minutes, then squeeze out as much liquid as possible and chop finely.
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Whisk the eggs, milk, salt, pepper and paprika in a large bowl until smooth and evenly yellow.
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Divide the spinach, roasted red peppers and 1 cup of the cheddar among the muffin cups.
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Pour the egg mixture over the fillings, filling each cup about three quarters full. Sprinkle with the remaining 1/2 cup cheddar.
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Bake for , until the eggs are puffed and set in the center.
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Cool in the pan for , then run a thin knife around each muffin and lift out.
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