A nutritious breakfast made by baking egg, milk, and chopped spinach in small cupcake molds. Enriched with cheese, this recipe can be served with an appealing presentation to children who don't want to see spinach.
Whisk the eggs with milk, salt, and black pepper; add the spinach and grated kashar cheese and mix.
Divide the batter among greased mini muffin molds, filling each two-thirds full.
Bake the muffins in a preheated 180-degree oven until they rise and the center is cooked through, then let them rest in the mold for a few minutes.
Allergen: contains egg and dairy products. Important: wash and dry the spinach thoroughly before chopping, otherwise the mixture may become watery. Caution: use oven mitts when removing the molds from the oven, the edges will be very hot.
If you grease the inside of the molds thoroughly with butter, the cakes come out of the mold easily once cooled.
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