All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
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.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
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).
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.
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.
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.
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.
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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