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Home Ei muffin met spinazie

Ei muffin met spinazie

Recipes Gluten-free Snack Breakfast Easter

Egg muffins! You'll be surprised how quick they are to make — all you need to do is chop some bell pepper, whisk the eggs and pour into muffin cups. That's it! Store any leftovers in the fridge. They'll keep for at least 3 days and are delicious cold, so they're perfect to take to school or work for lunch or a snack. Below is the super simple oven recipe for egg muffins with spinach and goat cheese.

Recipe

Egg muffin with spinach

Don't forget to store them in the fridge! That way they'll keep for several days!

Course	Breakfast/Lunch
Kitchen	Fusion
Servings	for 6-8 muffins

Preparation time

Preparation time	15 min
Time in oven	25 min
Total	40 min

Equipment

Oven
Whisk
Muffin cases

Ingredients

4 large eggs
100 ml (plant-based) milk
2 handfuls of spinach
1 red bell pepper
30 grams goat cheese
salt and pepper
1 teaspoon dill
1 teaspoon oregano

Egg muffins with spinach

Preheat the oven to 175°C
Cut the red bell pepper into small cubes
Whisk the eggs and add the (plant-based) milk, dill, oregano, salt and pepper
Use a muffin tin and grease it or line it with muffin cases. Put a few pieces of pepper into each cup, tear the spinach into smaller pieces and distribute it as well. Add the goat cheese
Fill each cup about 3/4 full with the egg mixture
Bake for about 25 minutes until golden brown. They come out of the oven beautifully puffed up, but unfortunately they'll sink right before your eyes.

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These egg muffins with spinach make a delicious and nutritious breakfast or lunch. The combination of goat cheese, red bell pepper and fresh spinach delivers great flavour. They're easy to make and also handy to take with you as a snack on the go.

Want to vary it? Swap the goat cheese for another type of cheese or add extra vegetables to taste. The muffins freeze well after baking and can be reheated later in the oven.

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