Fridge Friend Recipes
Cheesy Spinach and Deli Slice Egg Muffins recipe
Baked egg muffins filled with spinach, deli slices and cream cheese for an easy make-ahead breakfast. They are savoury, satisfying and easy to pack for on-the-go meals.
25 min · Easy · British Jump to method
Ingredients
- 6 Eggs
- 60g Spinach
- 100g Deli slices
- 60g Cream cheese
- 10g Butter
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 165 kcal |
| Protein | 10.8 g |
| Carbohydrates | 1.7 g |
| Fat | 12.1 g |
| Saturated fat | 5.3 g |
| Fibre | 0.4 g |
| Sugar | 0.7 g |
| Sodium | 0.5 mg |
Why this works
A protein-rich, low-carbohydrate snack or breakfast option, but fairly high in saturated fat and sodium due to the deli slices, cream cheese and butter.
High-quality protein. Eggs and deli slices provide a useful amount of complete protein for satiety and muscle repair.
Vitamin and mineral contribution. Eggs and spinach supply vitamin A, folate, vitamin B12 and some iron, supporting blood formation and normal energy metabolism.
Sodium and saturated fat to note. Processed deli slices, cream cheese and butter raise sodium and saturated fat, so this is best enjoyed in moderation if you are watching cholesterol or blood pressure.
Method
- Preheat the oven to 180°C (Fan 160°C, 356°F, Gas Mark 4) and grease a muffin tin with a little butter.
Let the oven fully reach temperature before the tin goes in, so the muffins start setting straight away rather than spreading and turning rubbery. Aim for a thin, even film of butter in the tin and especially around the edges to help the muffins release cleanly.
- Whisk the eggs in a bowl, then stir in chopped spinach, chopped deli slices and small spoonfuls of cream cheese.
Beat the eggs just until the yolks and whites are combined and slightly frothy, which gives a lighter bake without making the mixture tough. If using raw spinach, pat it dry after chopping so excess water does not make the muffins soggy.
- Divide the mixture between the muffin holes.
Use a spoon or small ladle to keep the portions even, filling each hole only about three-quarters full so the mixture has room to rise. If the cheese or fillings look clumped together, give the bowl a gentle stir between portions to distribute them evenly.
- Bake for 15 to 18 minutes, until puffed up and set.
Check near the end for a pale golden top and a centre that no longer looks wet; the muffins should spring back lightly when touched. Avoid overbaking, as they can go from tender to dry very quickly once the eggs have set.
- Leave to cool for a few minutes before removing from the tin.
Let them sit in the tin until the edges loosen and the surface firms up a little, which makes lifting them out much easier. Run a small palette knife or round-bladed knife around each one if any cheese has stuck to the sides.
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