Cheesy Meat & Spinach Muffins
Assemble these in a flash before work or the night before. Bake them for dinner while you play with the kids. A simple green salad completes the meal.
Super easy, use what is in the fridge and create a perfect little meal for lunch or dinner. Great picnic food plus easy bring along snack that fills the hungry stomachs on that long car ride outing.
A version that was originally published in Canadian Family Magazine September, 2007
serves:12 servings
time:40 minutes, plus the bread needs to soak up the egg mixture for at least 2 hours or overnight.
Ingredients
- 4 cups cubed whole wheat bread (for extra flavour, bread cubes may be toasted)
- 1 cup grated Gruyère cheese (can use other kinds of hard cheese – cheddar, mozza, provolone etc.)
- 1/2 cup roughly chopped baby spinach
- 4 oz cooked ham, divided into ¼-inch cubes (or any leftover cooked meat – chicken, beef or luncheon meats)
- 5 eggs
- 1 3/4 cups milk
- 1 tsp kosher salt
- 1 tsp Dijon mustard
- 1/4 tsp freshly ground black pepper
Directions
- Toss bread, cheese, spinach and ham together in a bowl. Divide evenly between 12 greased muffin cups.
- In a bowl, whisk remaining ingredients together. Pour egg mixture evenly over bread. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- Bake in a 350°F oven for 20-25 minutes or until set. Let cool 5 minutes before removing muffins.
Tags: bread, cheese, dinner, ham, leftovers, Lunch, picnic, prep ahead, spinach, travel food