Spinach and Cheese Egg Muffin Thingies
These little protein filled treats are perfect for :
a quick breakfast on the go
a healthy lunchbox filler that will keep the kids full all day
an after-school snack to keep the hanger at bay!
They are a simple recipe for the kids to make on their own and they are really versatile so you can change the fillings depending on what’s in your fridge!
This is one of the simple kids recipes taken from my children’s cookbook, Chop, Cook, Yum
SPINACH AND CHEESE EGG MUFFIN THINGIES
Ingredients
- Preparation Time 5-10 minutes
- Cooking Time about 15 minutes
- Makes 12 muffins
- You’ll need the following for the basic recipe:
- chopping board
- child-safe knife
- jug
- whisk or fork
- muffin tray
- cooling rack
- Food you’ll need:
- 1 cup spinach leaves
- 6 cherry tomatoes
- 8 eggs
- salt and pepper
- 1 cup of grated cheddar cheese
Instructions
How to make the basic pancake recipe:
- Turn on the oven to 80 degrees.
- Roll the spinach into a ball and chop it up using the claw hold.
- Cut the cherry tomatoes in half.
- Whisk the eggs together in a jug and add a pinch of salt and pepper.
- Grease your muffin tray.
- Divide the chopped spinach between the 12 muffin cups.
- Add some grated cheese to each muffin cup
- Pour the egg mixture slowly.
- Plop a half cherry tomato on top of each muffin thingy, cut side up.
- Bake in the oven for 12-15 minutes until the egg is completely cooked.
- Take them carefully out of the oven and cool on a cooling rack. Eat them warm from the oven (best) or let them cool down and pop some into your lunchbox.
Top tip!
Instead of cheese and spinach, try other options like mushrooms and peas (pictured), ham and cheese or chicken and peppers.