Egg Muffins with Spinach

Instructions

1. Step 1

   Heat the oven to 190°C. Grease all 12 wells of the muffin tin with 1 tsp (5 ml) olive oil.

   Ingredients used: 5.0 ml Olive Oil

   Cookware: muffin tin, oven

2. Step 2

   Heat the remaining 2 tsp (10 ml) olive oil in a skillet over medium heat. Add the onion and cook until softened.

   Timer: 4 min (fixed)

   Ingredients used: 10.0 ml Olive Oil, 80.0 gr Onion

   Cookware: skillet, spatula

3. Step 3

   Add the spinach and cook until wilted and excess moisture has evaporated. Remove from the heat and let the mixture cool slightly.

   Timer: 5 min (fixed)

   Ingredients used: 120.0 gr Spinach

   Cookware: skillet, spatula

4. Step 4

   Whisk the eggs, milk, salt, and black pepper in a large mixing bowl until evenly combined.

   Ingredients used: 1.0 gr Black Pepper, 10.0 piece Egg, 4.0 gr Salt, 120.0 ml Whole Milk

   Cookware: mixing bowl, whisk

5. Step 5

   Stir the cooled spinach mixture and cheddar cheese into the egg mixture. Divide evenly among the 12 prepared muffin wells.

   Ingredients used: 100.0 gr Cheddar Cheese

   Cookware: mixing bowl, muffin tin, spatula

6. Step 6

   Bake until the centers are set and reach an internal temperature of 71°C.

   Timer: 20 min (fixed)

   Cookware: muffin tin, oven

7. Step 7

   Let the muffins cool in the tin, then loosen the edges and remove them.

   Timer: 5 min (fixed)

   Cookware: muffin tin, spatula