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.
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.