You will need a muffin tray and a grater for this recipe. I recommend using a silicone muffin tray if you have one, or using silicone muffin liners - easy to slide the egg muffins out!
7largeeggs- use 8 eggs if you are using smaller sized eggs
1/4cupmilk- any milk will be fine, I usually use full fat cows milk or unsweetened soy milk
140gramsmushrooms- weight is approximate, you will need around 2 cups' worth when diced
125gramsfrozen spinach, thawed- this is around 2/3 cup thawed frozen spinach
60gramshalloumi cheese- around 1/4 block of halloumi
1tbspextra virgin olive oil
2tspdried dill or other dried herbs/spices as desired
additional extra virgin olive oilfor greasing the muffin tray if not using a silicone tray/silicone liners
Option 1 - add frozen peas
Option 2 - add some grated zucchini (my favourite)
Finely dice the mushrooms and sauté them in a pan with 1 tablespoon of extra virgin olive oil, until softened and browned. Set aside. If you have not thawed your spinach pop it into the microwave and heat on a low setting until defrosted. Drain off any excess liquid from the spinach.
Preheat oven to 160 C (320F). Use a silicone muffin tray/silicone muffin liners, or alternatively, liberally grease 10 holes in a regular nonstick muffin tray with extra virgin olive oil to prevent sticking.
Combine the spinach and mushrooms in a bowl. If using peas, add them too. If using zucchini, first grate the zucchini separately, pat with paper towel to remove excess moisture, and then mix with the other veggies.
Grate the halloumi cheese and mix into the vegetables.
Divide the vegetable/halloumi mixture evenly between 10 muffin holes. Whisk together eggs, milk and dried herbs, and then pour on top, again dividing evenly between the 10 muffin holes. You may need to give each muffin a little poke/stir with a fork to help the egg mixture settle in.
Gently slide the muffin tray into the oven and bake for approximately 20-25 minutes, or until the centre of the egg muffins feels set. The muffins will puff up a little while baking but then settle back down again.
Allow to cool slightly before removing from the muffin tray. Enjoy immediately or store in an airtight container in the fridge, where they will keep up to five days.
*Nutrition Facts have been calculated with the zucchini added, cows milk, and using seven large eggs.*I really recommend a silicone tray! Or make sure you grease your muffin tin well to reduce sticking. You can also try paper liners but I don't find they work well with egg muffin recipes. Some nonstick baking paper scrunched into each muffin hole is probably better.*For a lower sodium option, swap the halloumi cheese in this recipe for grated mozzarella cheese. Crumbled feta cheese also works really well in this recipe but it's still pretty salty!*Please, make sure you remove excess liquid from the green vegetables. Thaw the frozen spinach and drain off any excess liquid that accumulates during thawing. If adding grated zucchini, pat it firmly with paper towel to remove some moisture. This stops the egg muffins going too soggy and watery.*Do NOT be tempted to crank the oven higher to get these egg muffins to cook more quickly. They will puff up enormously then sink and shrivel more once you remove them from the oven. At a lower temp, they will puff up a little but maintain a nicer shape and texture after cooking.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @moniquecormacknutrition on Instagram!