Spinach Mushroom Egg Muffins

What you need

Ingredients

Measured for 6 servings.

• 360 gEgg, whole
• 300 gegg whites
• 240 gSpinach
• 300 gMushrooms
• 100 gFeta
• 120 gMilk 1.5%
• 8 gOlive Oil

Make it

Method

1. 01

   Weigh and prepare all ingredients for Spinach Mushroom Egg Muffins: 360 g Egg, whole, 300 g Egg Whites, 240 g Spinach, 300 g Mushrooms, 100 g Feta, 120 g Milk 1.5%, 8 g Olive Oil. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Preheat the oven to 190°C. Mix the wet ingredients until uniform, then fold in oats, vegetables or other solids without overworking; distribute the mixture evenly in the prepared baking dish or muffin cups.

3. 03

   Bake for about 22 minutes, rotating the tray once if your oven browns unevenly. Look for a set centre, lightly coloured edges and no wet batter in the middle.

4. 04

   Rest for 5 minutes before cutting or removing from the tin. This short rest firms the structure and makes equal portioning easier without drying the food out.

5. 05

   For baked or fully cooked egg dishes, cook until the centre is set; a target around 71°C is appropriate for a fully cooked preparation.

6. 06

   Divide the finished dish into 6 equal servings, ideally by finished weight. The full preparation is designed for about 37 minutes, with approximately 15 minutes of preparation and 22 minutes of active cooking or baking.

7. 07

   Serve while the intended hot/cold contrast and texture are at their best. Cool leftovers promptly in shallow covered containers and refrigerate; reheat only components that are meant to be served hot.