Spinach and Goat Cheese Breakfast Muffins - Vegetarian
These Spinach and Goat Cheese Breakfast Muffins are a delightful way to start your morning. Bursting with fresh spinach and creamy goat cheese, each muffin is a perfect blend of savory and satisfying. Not only do they look inviting with their golden tops and green accents peeking through, but they’re also packed with protein and essential nutrients.
Ingrédients
- 1 cup fresh spinach, chopped
- 4 large eggs
- 1/4 cup milk
- 1/2 cup goat cheese, crumbled
- 1/2 cup whole wheat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tablespoon olive oil
- 1 teaspoon fresh dill, chopped (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a muffin tin or line with silicone muffin cups.
- Heat the olive oil in a skillet over medium heat. Add the chopped spinach and sauté until wilted, about 2-3 minutes. Remove from heat and set aside.
- In a large bowl, whisk together the eggs and milk until well combined.
- Stir in the flour, baking powder, salt, pepper, garlic powder, and onion powder until just combined.
- Fold in the spinach, goat cheese, and dill (if using).
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 15-20 minutes, or until the muffins are set and lightly golden on top.
- Allow the muffins to cool for a few minutes before removing from the tin. Serve warm or at room temperature.
Nutrition
Serving: 100gCalories: 120kcalCarbohydrates: 5gProtéines: 8gFat: 8gSucre: 1g
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