Batchillo
Egg Muffins with Spinach and Cheese
Egg Muffins with Spinach and Cheese: a batch cooking recipe, 4 servings of 179 kcal and 15 g protein each. Keeps 3 days in the fridge and freezes well.
- 4 servings
- 30 min prep
- 60 min total
- 3 days in the fridge
- Freezes well
- Breakfast · Snack
Nutrition per serving
| Energy | Protein | Carbohydrate | Fat | Fibre |
|---|---|---|---|---|
| 179 kcal | 15 g | 4 g | 11 g | 0.8 g |
Standard serving, calculated from each ingredient’s data (USDA or product labels). In Batchillo, each person gets a serving sized to their own calories and protein.
Ingredients for 4 servings
- 6 Egg
- 100 g Spinach
- 80 g grated mozzarella
- 60 g Onion
To taste: Salt, Pepper
Contains: vegetarian, dairy (lactose). Free from: gluten, fish, shellfish, soy, peanuts, tree nuts. Always check the labels of the products you buy.
Method
- Chop the onion and spinach, 1 min.
- Beat the eggs, 3 min.
- Mix the spinach, onion, grated mozzarella and eggs; season with salt and pepper, 2 min.
- Pour the mixture into muffin moulds, 2 min.
- Bake at 180 °C, 20 min.
- Let them cool before storing, 15 min.
Batch cooking
These recipes cook in the same batch as this one, in the same session:
- Baked vegetable frittata shares Egg (boil), Spinach (stovetop), Onion (oven-roast)
- Chickpea Curry shares Spinach (stovetop), Onion (oven-roast)
- Tuna and Mashed Potato Pie shares Egg (boil), Onion (oven-roast)
- Tuna Roll shares Egg (boil), Spinach (stovetop)
- Tuna and black-eyed pea salad shares Egg (boil), Onion (oven-roast)
- Salmon with Pasta and Ricotta shares Spinach (stovetop), Onion (oven-roast)