Ingredients:
6 ounces frozen chopped spinach, thawed and drained
1 cup ricotta cheese
2 tablespoons sour cream
1/2 cup grated parmesan cheese
1/2 cup shredded cheddar cheese
4 eggs
1/4 cup milk
1/4 teaspoon hot pepper sauce
1 teaspoon ground cumin
1/4 teaspoon fresh ground black pepper
1/2 teaspoon lemon pepper
2 tablespoons dried parsley
salsa, for garnish when serving (optional)
Directions:
Preheat oven to oven to 375 degrees F; lightly grease a 12-cup muffin tin.
In a bowl, combine the thawed and drained spinach, ricotta, sour cream, Parmesan, and cheddar cheese.
In a separate bowl, beat the eggs, then add in the milk, hot sauce, cumin, black pepper, lemon pepper, and parsley and whisk together well.
Stir the egg mixture into the spinach and cheese mixture and combine thoroughly.
Pour or spoon the batter into each cup of the buttered muffin tin, then bake in 375 degrees F oven for 20 to 25 minutes.
Remove from oven and let stand for 5 minutes, then turn out the muffins from the tin and serve warm with salsa as a garnish/condiment.
Enjoy!
Servings: 4
Time preparation: 5 min.
Time total: 30 min.