Spinach & Egg Muffins

I saved so many egg yolks from last week’s meringue buttercream and have been thinking how to use them. Then this bag of spinach also came and so I thought of combining them together to create something delicious.

Sharing you the below recipe and I hope that you will like it too. See my Notes for helpful tips and ideas. This recipe makes about 6-8 muffins.

Ingredients

bunch of fresh spinach, approximately a kilo, washed
5 whole eggs
1 piece medium-sized tomato, diced
80 grams cream cheese
50 grams grated Parmesan cheese
salt and ground pepper to taste

Instructions

Blanch the spinach in a boiling and salted water for about 2 minutes then drain completely.
In a mixing bow, combine the spinach and the rest of the ingredients. Mix until well incorporated.
Using a spoon and fork or your clean hand, divide the batter into your prepared muffin pan. Using a spoon, scoop the remaining liquid and fill each muffin cups. Bake for 20 minutes at 170 degrees. Best eaten when warm. Enjoy! 🙂

Notes

I wasn’t using any specific measurement on this recipe. Feel free to experiment as well! 🙂
I was using six (6) egg yolks on the muffins I made but you can use five (5) whole eggs.
I think I used about a kilo of spinach on this recipe. Sorry, I was just using the whole bag that was given to us.
Alugbati is a good option in making this or even kangkong. You may also use other type of cheese whichever is available.
When blanching the spinach, make sure that the water is rapidly boiling before putting in the leaves. You can add about a teaspoon of salt in the water before boiling. Depending on the quality of your spinach, adjust the blanching time accordingly. I was using spinach leaves that were almost the size of my palm.
Lightly grease your muffin pan with vegetable oil or butter to avoid the muffins from sticking.
Prior baking, fill those vacant muffin cups with water to avoid any damage to your pan.