Spinach and cheese egg muffins
Bake a tray on Sunday and grab two each morning. Good warm or cold.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Free-range eggs8 eggs
- Baby spinach100 g
- Mature Cheddar80 g
- Peppers1 pepper
- Semi-skimmed milk60 ml
Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Egg, Milk.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Oven
- Heat the oven to 190°C (170°C fan) and oil a 12-hole muffin tin well, so they don't stick.
- Beat the eggs with the milk, a pinch of salt and some black pepper. Chop the spinach, dice the pepper finely and grate the cheese, then stir them all in.8 eggs100 g baby spinach80 g mature cheddar1 pepper60 ml semi-skimmed milk
- Pour into the muffin tin, filling each hole about three-quarters full. Bake for 18 to 20 minutes, until puffed and set. They sink a little as they cool, and keep in the fridge for 3 days.
Wilt the spinach in a hot pan first and squeeze it dry, so the muffins are fluffy rather than watery.
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