These nourishing breakfast muffins are baked in small tins with eggs, milk, chopped spinach and kashar, a Turkish semi-hard cheese. They make a playful way to serve spinach to children who do not like seeing it on their plate.
Whisk the eggs with the milk, salt and black pepper. Add the spinach and grated kashar cheese, then stir to combine.
Grease small muffin tins and fill each about two-thirds full with the mixture.
Bake in a preheated 180°C / 355°F oven until the muffins have risen and the centers are cooked through. Let them rest in the tins for a few minutes.
Allergens: contains eggs and dairy. Important: Wash and dry the spinach thoroughly before chopping it, or excess water may thin the mixture. Caution: Use an oven mitt when removing the tins; their edges will be very hot.
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