I have been looking for a delicious HEALTHY breakfast idea for quite some time now, and I finally found it it! SPINACH FETA HAM MUFFINS are so yummy that I have to share the recipe with you! All the ingredients are available here in Sayulita, so there is absolutely no reason not to make them. Invite someone over for brunch and really impress with this delicious dish!
INGREDIENTS for your saute pan:
-1 Tablespoon of your favourite olive oil, butter, ghee, or bacon fat
-½ cup of white onion, diced into small pieces
-1 clove of garlic, finely minced with a knife or grated on a fine microplane grater
-4 ounces of cream cheese, melted in the microwave or stove top
-3 Tablespoons of rum
-1 teaspoon of red wine vinegar
INGREDIENTS for a medium-sized bowl:
-1 bag, or 10 ounces or fresh spinach that has been quickly cooked down, cooled, and then squeezed as dry as possible
-4 ounces of feta cheese, crumbled
-1 cup of mozzarella cheese, shredded (*I always have Manchego de Cabra, or goat cheese, in my fridge and prefer to use it over mozzarella because it has more flavor. You can always find it at Mega in Bucerias.)
-2 teaspoons of dijon Mustard
-½ teaspoon of fresh minced or fine grated garlic
-½ teaspoon of salt
-½ teaspoon of pepper
-6 ounces of sliced ham, about 12 slices (*The brand FUD has the perfect size package of thinly sliced ham. I buy it at the carniceria across from Don Rodolfo’s on Calle Revolucion. You will need 12 slices for this recipe, and there are 14 slices in a package.)
-Preheat oven to 350 degrees.
-Grease or spray a 12 cup muffin pan thoroughly.
-Line each muffin well with 1 slice of the ham, fitting it carefully and evenly into the bottom.
-Saute the onions until transparent, then add the garlic and stir for 30 seconds.
-Add the rum, cooking until the alcohol smell burns off.
-Add the vinegar and then the melted cream cheese.
-Stir all ingredients until fully melted and combined.
-Add the remaining ingredients to a large bowl, and then add the cream cheese & onion mixture.
-Add ⅓ cup of the quiche mixture to each ham lined cup; ⅓ cup is the perfect amount for each one. (*I like to hold the edges of the ham apart so that the filling is right in the center.)
-Bake 30 minutes, or until puffed and thoroughly cooked through.
-Serve warm or at room temperature.
I am certain that you will LOVE these muffins and will find yourself making them quite often. They freeze beautifully, so you can save them for a quick breakfast during a busy work week.
Stay tuned for my next column, a recipe for Gougeres (French Cheese Puffs). They are fun to make, and are oh so delicious!
If you have any questions or comments, or would like to order appetizers or a fancy dessert, please email me on my Sayulita Life Web-page.
*Written by: Karina Schecter