Spinach and Cheddar Egg Muffins


Yields 12 mini muffins or 6 regular muffins

3 eggs

1 lbs / 453 gr spinach

1 tablespoon butter

½ cup / 2 oz / 56 gr grated sharp cheddar

Fine grain sea salt

Ground black pepper


Preheat your oven to 400°F (200°C) and place a rack in the middle.

Generously spray a mini-muffin tin (or regular muffin tin) with cooking spray.

Grease the muffin tin well. This is crucial as  eggs tend to stick badly (don’t go light and work the butter/oil into the bottom round part where the egg likes to stick.) Set aside.

Stem and wash well the spinach, but don’t dry them.

Place the spinach in a large pot over medium-high heat and cook, stirring occasionally, until just wilted, about 4 to 6 minutes.

Drain in a colander.

Immediately fill the pot with cold water and add the spinach to stop the cooking, then drain again.

With your hands squeeze the spinach to extract as much liquid as possible.

Wipe out the pot and melt one tablespoon of butter over medium-high heat.

Add the spinach and cook for 2 minutes or so, until all of the moisture from the spinach has boiled off and the spinach begins to stick to the pan.

Transfer spinach to a food processor (or blender) and pulse until pureed.

In a large bowl beat the eggs with cheddar cheese. Add pureed spinach, season with salt and pepper, and stir to combine.

Divide the mixture between 12 mini-muffin tins (or 6 muffin tins) and then bake until the eggs are set, about 10 minutes for mini-muffins (20 minutes for regular muffins).

Let cool in the pan before removing.