Make-Ahead Spinach and Cheese Muffins for Busy Mornings

Preheat your oven to 350°F (175°C). Grease a muffin tin with butter or spray with cooking spray.

Prepare the Spinach:
Wash and chop the fresh spinach. Sauté it in a pan with a bit of olive oil or water until wilted, then set it aside to cool slightly.

Mix Wet Ingredients:
In a large bowl, whisk together the eggs, cottage cheese, and Gruyère cheese until well combined.

Add Dry Ingredients and Spinach:
Stir in the cornstarch, salt, black pepper, and optional garlic powder and onion powder. Add the cooked spinach and mix thoroughly.

Fill Muffin Tin:
Spoon the mixture into the prepared muffin tin, filling each cup about ¾ full.

Bake:
Bake in the preheated oven for 20-25 minutes or until the muffins are puffed, golden, and a toothpick inserted into the center comes out clean.

Cool and Store:
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack. Once completely cool, you can store them in an airtight container for up to 4 days or freeze them for longer storage.

Serving and Storage Tips

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