When I introduced this food to the dinner menu for the first time, I called them Cheese Muffins. I told my eldest he probably wouldn't like them because they had melted cheese, like pizza and mac and cheese. Then I told him there was spinach inside like the ravioli that I send him for school. But I told him he didn't need to try it if he didn't want to. By the time I turned around from the stove he had already popped one in his mouth and declared that he LOVED Cheese Muffins. At some point I changed the title to Egg and Cheese Muffin because I believe the more they are aware of the foods that they actually like the more likely they are to continue to try more.
One day I will tell you how I pitched arugula to him- and he ate it.
Ingredients: 1/2 small onion, diced small 2 cloves garlic, chopped 2 bunches fresh spinach, rough chop 1/4 teaspoon kosher salt 2 whole large eggs 4 large egg whites 8 ounces shredded part skim mozzarella
Directions: Preheat your oven to 375 degrees (or 350 convection)
In a large sauté pan over a medium flame, cook your onion for 2 minutes. Add your garlic, spinach and salt and cook until the spinach is completely wilted. In a large bowl, combine the cooked spinach mixture, eggs, egg whites and cheese. Mix thoroughly.
Spray a muffins tin with oil spray and fill each cupcake space three quarters of the way. Bake for a total of 28 minutes for large cupcakes or about 20 minutes for mini. You are just looking for them to be a light golden brown. I like to rotate the tray from front to back halfway through the cooking.
These last in the fridge for up to 6 days
These can be frozen for up to 1 month.
You can prepare and cook the vegetables the day before you plan to use them.