How to Make Moroccan Lamb & Spinach Egg Muffins
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Preheat oven to 350°F (175°C). Spray a 6-cup muffin tin with olive oil.
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In a skillet over medium heat, cook ground lamb with onion, cumin, coriander, paprika, cinnamon, salt, and pepper until lamb is browned and onion soft, about 5-6 minutes.
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In a bowl, whisk eggs, then fold in spinach, parsley, and lamb mixture.
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Divide mixture evenly among muffin cups.
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Bake for 16-18 minutes, until eggs are set.
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Let cool slightly, then remove from tin and serve.
Pro Tips for Perfect Moroccan Lamb & Spinach Egg Muffins
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of ground lamb, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Moroccan Lamb & Spinach Egg Muffins?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Moroccan Lamb & Spinach Egg Muffins?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for ground lamb?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain eggs depending on the specific ingredients you use. Always check labels and make swaps as needed.