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

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

  • Info
    10 fl. oz. Liquid Egg
  • 6 oz. Baby Spinach
  • 12 oz. Cremini Mushrooms
  • 2 Shallots
  • 12 Dill Sprigs
  • Info
    8 fl. oz. Heavy Whipping Cream
  • Info
    3 oz. Feta Cheese
  • Info
    2 oz. Sour Cream
  • Nutrition (per serving)

  • Calories
    509
  • Carbohydrates
    13g
  • Fat
    43g
  • Protein
    19g
  • Sodium
    1313mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Muffin Tins
  • 1 Large 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 shallots. Stem and coarsely chop dill (reserve 12 dill tips for garnish).

  • Step 2 - Cook the Vegetables
    2

    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.

  • Step 3 - Prepare the Egg Mixture
    3

    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.

  • Step 4 - Assemble the Muffins
    4

    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.

  • Step 5 - Bake the Muffins
    5

    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.

  • Step 6 - Plate the Dish
    6

    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.