Breakfast for Dinner: Spinach and Feta Muffins

with fresh dill and sour cream

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
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    327
  • Carbohydrates
    13g
  • Fat
    27g
  • Protein
    18g
  • Sodium
    462mg

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

  • 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).

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

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