By emensah m
Preheat your oven to 180°C (350°F) and lightly grease a 6-cup muffin tin with cooking spray or a little oil.
In a large mixing bowl, beat the eggs thoroughly, ensuring the yolks and whites are fully combined.
Add the shredded cheddar cheese, chopped spinach, salt, and pepper to the beaten eggs. Mix well until all the ingredients are evenly distributed.
Pour the egg mixture evenly into the prepared muffin cups, filling each about 3/4 full.
Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the muffins are set in the middle and lightly golden on top.
Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely or serve warm.
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This Breakfast Brunch Snack Vegetarian recipe is ready in 25 minutes and features large eggs, cheddar cheese, shredded, spinach, chopped and other delicious ingredients. Contains 120 calories total.
Preheat your oven to 180°C (350°F) and lightly grease a 6-cup muffin tin with cooking spray or a little oil.
In a large mixing bowl, beat the eggs thoroughly, ensuring the yolks and whites are fully combined.
Add the shredded cheddar cheese, chopped spinach, salt, and pepper to the beaten eggs. Mix well until all the ingredients are evenly distributed.
Pour the egg mixture evenly into the prepared muffin cups, filling each about 3/4 full.
Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the muffins are set in the middle and lightly golden on top.
Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely or serve warm.
Calories per Serving: 120
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