Sunday, 13 March 2016

Spinach and Egg Muffins

Cute and easy morning breakfast, it will provide energy to get the day started. Once you make just heat up a couple of muffins and eat them on the go. Here is easy and simple recipe for you all to try.

  • Eggs 3 nos
  • Milk 1/4 cup
  • Baby Spinach 2 cup
  • Pepper Powder 1 tsp
  • Chicken Salami 1/4 cup, chopped
  • Feta cheese crumbles / cheddar cheese grated 1/2 cup
  • Cherry Tomatoes 10 nos, halved 


Pre heat oven to 200 degree C, take a muffin trey and spray generously with cooking spray. Set aside

Rinse baby spinach in a large strainer and drain water well. Heat a large skillet over medium heat. Add the spinach and cover and cook for 2 to 3 minutes, stirring occasionally. When wilted and bright green, pour spinach back into the strainer and press with a wooden spoon to extract as much as water possible. When cool chop finely. 

In a bowl beat eggs and milk until colour is uniform then mix salt and pepper. Stir well. Place an equal amount of sauted spinach leaves cherry tomatoes, feta cheese and salami into each muffin cup then fill cups approximately 80 % full with beaten egg. 

Bake 14-16 minutes or until centres are barely firm to the touch and the tops of the muffins have domed. Remove from oven and allow them to cool 2 to 3 minutes before serving. 

NB: If you have paper cups you can insert that in the muffin trey and use that So that it easily comes out else use generous amount of cooking spray else these egg muffins are guaranteed to stick and make cleanup a nightmare. The ingredients you can add your favourite things. Enjoy cooking..

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