February 6, 2011

Spinach egg muffins

Spinach egg muffins

Yesterday's breakfast inspired me to make these muffins. They're really easy to take with you as a snack or to use them as a part of any meal. Together with some leftover chicken and veggies they will make a great breakfast, lunch or even dinner.
Another option is to serve these to your guests as a small snack mid afternoon or in the evening.
Myself, I'm mostly going to make these a part of my breakfast, and I might take some with me for lunch at work too.



Spinach egg muffins 2

Spinach egg muffins (makes 12 muffins)

- 150g ground beef
- 1 onion, finely chopped
- 1 tbsp freshly grated ginger
- 2 cloves of garlic, finely chopped
- 200g frozen organic spinach
- 1 handful of raisins
- 1 tsp ground cardamom
- freshly ground black pepper
- 1 tsp coconut oil
- 6 eggs

1. Preheat oven to 175 degrees Celsius and line 2 muffin tins with paper cups.
2. Heat coconut oil in a frying pan and fry the onion, ginger and garlic until the onion is soft.
3. Add ground beef, fry until browned.
4. Add the frozen spinach and put over low heat. Stir occasionally.
5. When the spinach is soft, add raisins, cardamom and black pepper and stir well. Remove from heat.
6. Let the spinach mixture cool for just a little while, and in the mean time, whisk the eggs together in a bowl.
7. Add eggs to spinach mixture and stir well. Scoop into the prepared muffin tins.
8. Bake for 40-45 minutes until set.

You can have them while they're still hot or you could store them in your fridge or freezer to enjoy later on.

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