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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
2 tablespoon(s) dried parsely |
4 whole(s) eggs |
6 ounce(s) frozen chopped spinach |
1 teaspoon(s) ground cumin |
1/4 cup(s) milk |
1 cup(s) ricotta cheese |
4 tablespoon(s) salsa |
1/2 cup(s) shredded cheddar |
1/2 cup(s) shredded parmesean |
4 tablespoon(s) sour cream |
Directions:
1. Preheat oven to oven to 375 degrees F (190 degrees C). Lightly grease one 12-cup muffin tin.
2. Thaw and drain spinach.
3. In a medium bowl, combine spinach, ricotta cheese, sour cream, Parmesan cheese, and Cheddar cheese.
4. In a small mixing bowl, beat eggs, milk, hot sauce, cumin, salt and pepper, & parsley. Stir egg mixture into spinach mixture.
5. Spoon mixture into the prepared muffin tin. Bake in preheated oven for 20 to 25 minutes. Let stand for 5 minutes. Remove from muffin cups. Serve warm.
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