Low Carb Spinach and Ricotta Mini Muffins
Ingredients
1 Tbl olive oil
1/2 cup onion, chopped
1 clove garlic, minced
8 cups fresh spinach, chopped
2 cups whole milk ricotta cheese
3 eggs
1 cup shredded mozzarella
1/4 cup shredded parmesan
1/8 tsp ground nutmeg
1 lb mild sausage
salt and pepper to taste
Muffin Pan
Instructions
1- Heat the olive oil in a large sauté pan and add the onions and garlic.
2- Cook for several minutes or until soft.
3- Add the spinach and cook for about 5 minutes until the leaves are wilted and the stems have softened.
4- Add the nutmeg and season with salt and pepper.
5- Remove from heat and set aside to cool.
6- Beat the eggs in a large bowl. Add the ricotta, parmesan and mozzarella cheeses. Stir in the sautéed greens.
7- Press the sausage into place, lining the muffin cups about 1/4 inch thick. Then spoon in your filling ¾ full
8- Bake at 350 until muffins are puffed and firm
