- 400 g white bread, torn into bite-size pieces
- 80 g Swiss Gruyère, grated
- 120 g baby spinach, finely chopped
- 6 medium eggs
- 225 ml semi-skimmed milk
- 0.25 teaspoon black pepper
- 1 tsp mustard powder
In a bowl, toss together the bread, cheese and spinach. Whisk the remaining ingredients together in a jug and pour over the bread mixture.
Cover with cling film and chill in the fridge for at least 2 hours or overnight.
Preheat the oven to 180°C, fan 170°C, gas 4. Line a 12-hole muffin tray with 10 paper muffin cases and divide the muffin mixture evenly between them. Bake in the oven for 20-25 minutes or until set.
Let the muffins cool slightly in the tin before removing. Serve warm.