Imported from Instagram

Make-Ahead Breakfast Muffins

Name: Make-Ahead Breakfast Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 English muffins (Split; lightly toasted. The creator mentions homemade muffins as an option but refers to a separate recipe.); 6 eggs (Use more if you want a thicker egg slice.); 35 g sun-dried tomatoes (Chopped.); 2 handfuls spinach (Wilted and roughly chopped; quantity is given as handfuls.); salt (Big pinch; listed with pepper.); black pepper (Big pinch; listed with salt.); butter (For spreading on the toasted muffins; amount not specified. Transcript specifies salted butter.); 6 slices Gouda cheese (One slice per muffin; any cheese may be used, according to the creator.); 6 tsp basil pesto (Big teaspoons; one per muffin.)

Recipe by Georgina Davis @georginaelizat · Instagram

Imported by Blak Rabbit on SeeMeCook

Toasted English muffins filled with baked egg, wilted spinach, sun-dried tomatoes, basil pesto, and Gouda. Wrap and refrigerate them for convenient breakfasts or lunches throughout the week.

6 servings30 minAmerican

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Ingredients

6 English muffins (Split; lightly toasted. The creator mentions homemade muffins as an option but refers to a separate recipe.)
6 eggs (Use more if you want a thicker egg slice.)
35 g sun-dried tomatoes (Chopped.)
2 handfuls spinach (Wilted and roughly chopped; quantity is given as handfuls.)
salt (Big pinch; listed with pepper.)
black pepper (Big pinch; listed with salt.)
butter (For spreading on the toasted muffins; amount not specified. Transcript specifies salted butter.)
6 slices Gouda cheese (One slice per muffin; any cheese may be used, according to the creator.)
6 tsp basil pesto (Big teaspoons; one per muffin.)

Steps

1
Preheat the oven to 180°C (350°F). Line a baking tray.
2
Whisk the eggs in a bowl until combined.
3
Add the chopped sun-dried tomatoes, wilted and roughly chopped spinach, salt, and pepper to the eggs; mix to combine.
4
Pour the egg mixture into the lined baking tray and bake for 10–15 minutes, or around 15 minutes, until cooked all the way through.
5
Cut the baked egg mixture into six squares.
6
Lightly toast the English muffins, then spread butter on them.
7
Spread basil pesto on one side of each muffin. Add an egg square, then top with a Gouda slice.
8
Wrap each muffin in foil and refrigerate for meals later in the week.
9
To serve, microwave a muffin for 30 seconds, as the creator recommends. Alternatively, reheat it in an oven or air fryer; no time or temperature is specified for those methods.

Notes

The source does not specify a quantity for butter, the number of spinach handfuls in weight, or a storage duration beyond saying to eat them throughout the week. For reheating, it recommends 30 seconds in the microwave or using an oven/air fryer without giving details for those alternatives. The creator says other cheese can be substituted for Gouda.