Savory Egg and Spinach Breakfast Muffins

Name: Savory Egg and Spinach Breakfast Muffins
Cook time: 22 min
Yield: 8 servings
Ingredients: 5 ml olive oil divided; 10 ml olive oil divided; 120 g fresh spinach washed and chopped; 1 g fine salt divided; 8 count large eggs divided; 120 ml whole milk divided; 60 g all-purpose flour sifted; 6 g baking powder; 3 g fine salt divided; 1 g black pepper freshly ground; 100 g shredded cheddar cheese; 10 g fresh chives finely sliced

These handheld breakfast muffins use a simple egg batter folded with sautéed spinach and cheddar, then baked in a standard muffin tin. They are meant to be eaten warm or at room temperature and reheat well for busy mornings.

By Julienne

Savory Egg and Spinach Breakfast Muffins

Cook time: 22 minutes

Servings: 8

Ingredients

5 ml olive oil divided
10 ml olive oil divided
120 g fresh spinach washed and chopped
1 g fine salt divided
8 count large eggs divided
120 ml whole milk divided
60 g all-purpose flour sifted
6 g baking powder
3 g fine salt divided
1 g black pepper freshly ground
100 g shredded cheddar cheese
10 g fresh chives finely sliced

Instructions

Heat the oven to 190°C and lightly grease 8 cups of a 12-cup muffin tin with 5 ml of the olive oil. The oven is fully preheated and the muffin cups are glossy but not pooled with oil.
Set a medium skillet over medium heat and add 10 ml of the olive oil. Add the chopped spinach and cook just until wilted, 1 to 2 minutes. Season with 1 g of the salt, then transfer to a plate and cool briefly. The spinach is wilted and most surface moisture has evaporated.
In a mixing bowl, whisk 6 eggs with the milk, flour, baking powder, remaining 3 g salt, and black pepper until smooth. Whisk in the remaining 2 eggs until evenly combined. The batter is smooth with no visible dry flour.
Fold the wilted spinach, cheddar, and chives if using into the batter. Divide the mixture evenly among the prepared muffin cups, filling each about 3/4 full. Each filled cup looks similarly portioned and the spinach and cheese are evenly distributed.
Bake for 18 to 22 minutes, until the tops are puffed, lightly browned, and the centers are set. A toothpick inserted in the center should come out mostly clean and the internal temperature should reach 74°C. The muffins spring back lightly when touched and no wet egg remains in the center.
Cool the muffins in the tin for 5 minutes, then loosen and remove. Serve warm or at room temperature. The muffins release cleanly and hold their shape without collapsing.