Meat & Spinach Muffins
These meat muffins can be made ahead of time and frozen for convenience. Great for breakfast or a snack. Caveat? They have eggs. Adapted from Melissa Joulwan's book, "Well Fed."
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Preparation time
Cooking time
Waiting time
15m
Ingredients
For 1 Batch(es)
Recipe
- 48 ounce(s) frozen spinach
- 1/2 tablespoon(s) coconut oil
- 1/2 medium onion
- 1 1/2 pound(s) ground beef
- 2 teaspoon(s) minced garlic or garlic granules
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) ground black pepper
- 1/2 teaspoon(s) ground cayenne pepper
- 3 large eggs
Meat & Spinach Muffins Directions
- Preheat oven to 375 degrees.
- Squeeze the excess water from the spinach. Try putting the spinach in a colandar and press the water out.
- Cook the onion in the coconut oil in a large pan for about 5 minutes.
- Cook the meat in the pan with the onion, until it is completely browned. Add the spices and mix.
- Stir the spinach into the meat mixture until well-combined. Set aside to cool.
- Scramble the raw eggs in a small bowl.
- When the meat mixture is cool, add the scrambled raw eggs. Mix well. You can use your hands!
- Press meat mixture (w/ egg) into muffin papers in a 12-count muffin pan. Each muffin paper should get about 1/2 cup of meat mixture.
- Cook for 40 minutes at 375 degrees. Cool for 15 minutes if you plan to eat them right away.
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