Rice, Spinach, Goat Cheese & Egg Muffins

When I cook rice for a dish I always cook more than I need because there are so many ways to put leftover cooked rice to good use. This time the rice had been cooked with puréed roasted poblano peppers (I had in the freezer) as part of the liquid..

I heated the cooked rice in the microwave oven to help soften the goats cheese I then mixed in.

rice & egg muffins

To the rice and goat cheese I added a couple eggs, chopped onion, chopped spinach and salt. I also added a few of the garlic chives blossoms that are blooming all over the yard.

rice & egg muffins

garlic chives blossoms

rice & egg muffins

I could have used this mix to bake as a frittata in the oven or an omelet type flipped frittata in a skillet on the stovetop. I chose to use the muffin tray in the Cuisinart Oven Central®. The muffins baked at 350ºF for 15 minutes.

rice & egg muffinsrice & egg muffins

Although I used a few drops of olive oil to thoroughly coat each compartment the egg muffins had to be carefully coaxed out of the pan (perhaps nonstick spray would have worked better). The outstanding flavor was not affected by a slight sticking to the pan.

rice & egg muffins


2 thoughts on “Rice, Spinach, Goat Cheese & Egg Muffins

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