Yummy Spinach Egg Muffins

These mini–Spinach Egg Muffins mix up in minutes and are one of our go-to easy meals. They’re packed with iron and protein, and you can make them ahead and stash them in the fridge until you need them for the kids.

INGREDIENTS

• 2 cups baby spinach
• 6 eggs, lightly beaten
• 1 cup shredded cheddar or mozzarella cheese
• ½ cup cornmeal or all-purpose flour
• ¼ cup mild, smooth salsa
• ½ teaspoon cumin
• ¼ teaspoon salt

DIRECTIONS

1. Preheat the oven to 375°F and grease a mini muffin tin very well with nonstick spray.
2. Roughly cut up the spinach with kitchen scissors or a knife.
3. Add spinach to a medium bowl with the rest of the ingredients and stir well to combine.
4. Divide among the prepared mini muffin tin, using about 1 tablespoon batter in each cup.
5. Bake for 14-16 minutes or until the edges are golden brown and the tops are firm.
6. Place the muffin tin on a wire rack and let muffins cool in the tin for 5-10 minutes. As they cool, they will start to pull away from the sides of the pan slightly. Use a paring knife around the edges to gently loosen and remove the muffins from the pan.