Family Meal: 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
Spice Level:Not Spicy
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.
Coarsely chop spinach. Cut mushrooms into ¼" slices. Peel and mince shallots. Stem and coarsely chop dill (reserve 12 dill tips for garnish).
Cook the Vegetables
Place a large non-stick pan over high heat. Add 1 Tbsp. olive oil, mushrooms, shallots, and ¼ tsp. 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, 1 tsp. salt, and ½ 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. Fill 12 muffin compartments ⅔ full with egg mixture. Add vegetable mixture, filling almost all the way up.
Bake the Muffins
Place muffin tins on prepared baking sheet to catch any drips and bake 22-25 minutes, rotating halfway through, or until muffins have slightly risen and tops are lightly browned. 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
Serve muffins on a plate and garnish with a dollop of sour cream and reserved dill tips. Leftovers can be refrigerated and microwaved for a quick snack.