Spinach Egg Muffins Recipe

This Savory Spinach Egg Muffins Recipe is a delicious and healthy breakfast recipe.

Furthermore, it is not only healthy but also simple to prepare. In a few minutes, you can prepare the recipe, and in 20 minutes, it is ready after baking in the oven.

You can prepare this recipe for breakfast, to take with you to work, picnic, etc.

Also, you can refrigerate it for a few days in a sealed container to consume it for your breakfasts if you are following a fixed diet for weight loss.

Also, you can try our Spinach Souffle recipe

Ingredients- 12 muffins

• 1 small bunch of baby spinaq
• 6-8 cherry tomatoes
• 1-2 Wudi cheese chicken sausages
• 6-8 eggs
• 50 ml of milk
• 30-50 g fetta cheese
• salt, pepper, parsley
• olive oil

Directions

1. First, we rinse the spinach and tomatoes in running water.
2. Then, take a muffin pan, sprinkle the holes with oil, and preferably place paper or silicone molds.
3. If you have baby spinach, you can leave it uncut. Otherwise, we chop it by hand and put it in shapes.
4. Next, cut the tomatoes into cubes and add them above the spinach.
5. Also, dice the Wudi sausage finely and add it to each hole. If you want a vegetarian recipe, you can avoid it. Add the crushed cheese and fresh parsley to each muffin tin.
6. Then, beat the eggs in a bowl, along with the milk, salt, and pepper. You can increase the number of eggs if you have wider muffin tins.
7. Then, add the egg to the top of each muffin and bake them in the preheated oven at 180 degrees for 20 minutes.
8. Take them out of the oven, let them cool a bit, and then take them out of the molds. Place them on a serving plate and serve warm or at room temperature.

Bon Appetit!

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