Savory muffins filled with creamy ricotta, spinach, and cheese; perfect for breakfast or a healthy snack.
# Components:
→ Dairy
01 - 1 cup ricotta cheese
02 - 1 cup shredded cheddar cheese
03 - 1/3 cup grated Parmesan cheese
04 - 1/4 cup whole or 2% milk
→ Vegetables
05 - 2 cups fresh spinach, chopped or 1 cup thawed frozen spinach, squeezed dry
06 - 1 small onion, finely diced
→ Seasonings
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/4 teaspoon ground nutmeg (optional)
→ Optional Additions
11 - 1/4 cup chopped fresh herbs such as parsley, chives, or basil
# Directions:
01 - Set oven to 350°F and lightly grease a standard 12-cup muffin tin or line each cup with paper liners.
02 - Heat a skillet over medium and sauté the diced onion in a small amount of oil until soft and translucent, about 3 to 4 minutes. Add the spinach and cook until wilted or just warmed if using thawed spinach. Remove from heat to cool slightly.
03 - In a large mixing bowl, whisk eggs, ricotta cheese, milk, salt, black pepper, and nutmeg until the mixture is fully blended and smooth.
04 - Fold in shredded cheddar cheese, grated Parmesan, the sautéed vegetables, and fresh herbs if using. Stir gently until evenly distributed.
05 - Evenly divide the combined mixture among the muffin cups, filling each approximately three-quarters full.
06 - Place tin in the oven and bake for 18 to 22 minutes until the muffins are set and the tops are lightly golden.
07 - Allow to cool in the pan for 5 minutes, then transfer muffins to a wire rack. Serve warm or at room temperature as desired.
