Tomato, Spinach, Egg MuffinsJessica Hart
Eggs are typically in my daily routine when talking about breakfast dishes. I wake up, make eggs then start my day (usually on repeat). Finding new ways to re-invent eggs can be both challenging and interestingly fun at times. For instance, I found this recipe (by Food Lust People Love) for tomato topped spinach egg muffins that caught my eye during the usually pinterest scroll. I tweaked a few steps a bit to my liking, but overall It was a successful breakfast I must admit. Here’s the simple steps to these delicious muffins:
3 1/2 oz – spinach
2 2/3 oz – feta
3 1/2 oz – cheese (I used mozzarella)
1 large tomato
2 cups – flour
2 teaspoons baking powder
1/4 cup – olive oil
1 cup – milk
Preheat your oven to 350°F and grease your muffin pan.
Mix your flour, salt, baking powder, cheese and fresh thyme into a large mixing bowl and mix well.
Add your milk and oil into a smaller bowl and whisk with the eggs and spinach.
Add your wet ingredients into your dry ones, and mix well.
Divide the batter into your muffin pan.
Top off with a tomato and bake for 25-30 minutes.