Breakfast for Dinner: Spinach and Feta Muffins

with fresh dill and sour cream

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs

Calories Conscious
Carb Conscious
Vegetarian
A note about serious food allergies

Breakfast for dinner can be as simple as throwing a frozen waffle in the toaster and serving it with some scrambled eggs. But is that really a worthy dinner? Instead, treat yourself to a breakfast hearty enough to assume the dinner mantle. Enter these spinach and feta muffins, packed with meaty cremini mushrooms and flecked with fresh dill. These muffins are brimming with Mediterranean flavors that satisfy morning, noon, and night.

In Your Box (serves 2)

  • Info
    5 fl. oz. Liquid Egg
  • 3 oz. Baby Spinach
  • 6 oz. Cremini Mushrooms
  • 1 Shallot
  • 0 Dill Sprig
  • Info
    4 fl. oz. Heavy Cream
  • Info
    1½ oz. Feta Cheese
  • Info
    1 oz. Sour Cream
  • Nutrition (per serving)

  • Calories
    373
  • Carbohydrates
    13g
  • Fat
    43g
  • Protein
    19g
  • Sodium
    1313mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Muffin Tin
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl
  • 1 Small Bowl

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Coarsely chop spinach. Cut mushrooms into ¼" slices. Peel and mince shallot. Stem and coarsely chop dill (reserve six dill tips for garnish).

  • Step 2 - Cook the Vegetables
    2

    Cook the Vegetables

    Place a medium non-stick pan over high heat. Add 1 Tbsp. olive oil, mushrooms, shallots, and a pinch of salt to hot pan and cook until mushrooms are lightly browned and moisture has cooked off, 4-6 minutes. Add spinach and cook until wilted, 1 minute. Transfer mixture to a plate to cool.

  • Step 3 - Prepare the Egg Mixture
    3

    Prepare the Egg Mixture

    Combine liquid egg, heavy cream, feta cheese, half the minced dill, ½ tsp. salt, and ¼ tsp. pepper in a medium mixing bowl. Combine remaining minced dill and sour cream in a small bowl.

  • Step 4 - Assemble the Muffins
    4

    Assemble the Muffins

    Blot vegetable mixture dry with paper towels. Divide egg mixture equally between six muffin compartments, and add vegetable mixture, filling almost all the way up. Use an 8" square casserole dish if you do not have a muffin tin.

  • Step 5 - Bake the Muffins
    5

    Bake the Muffins

    Place muffin tin on prepared baking sheet to catch any drips and bake 22-25 minutes, rotating pan after 12 minutes, or until muffins have slightly risen and are light brown on top. Cool 5 minutes before carefully removing from muffin tin. If necessary, slide a knife or spoon around muffins to release from muffin tin.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place muffins on a plate and garnish with a dollop of sour cream and reserved dill sprigs. Leftovers can be refrigerated and microwaved for a quick snack.