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Egg muffins with cottage cheese, spinach and ham to pack

Savory egg muffins made from eggs, cottage cheese, spinach and ham, baked in a tin and suitable for breakfast or a packed lunch.

30 min easy 4 servings
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Egg muffins with cottage cheese, spinach and ham to pack

Step by step

Instructions

0 z 7
Kitchen tip

The biggest shortcut is to use fresh baby spinach and just roughly chop it. It doesn’t need blanching or sautéing. If you use frozen spinach, thaw it and squeeze out the excess water well, otherwise the muffins will be watery.

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Variants and alternatives

Instead of ham, use roasted chicken finely chopped. For a bolder flavor add 1 teaspoon Dijon mustard or a pinch of smoked paprika. Replace part of the spinach with finely chopped bell pepper, but don’t add too much so the mixture doesn’t release too much liquid. For a meat-free version omit the ham and add 50 g more cottage cheese or a bit of feta cheese.

Approximate per serving

Nutritional values

Energie230 kcalProteins24 gSacharidy3 gTuky13 g

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