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Spinach and Feta Egg Muffins
Grab-and-go breakfast that's ready in half an hour and keeps for three days. Brilliant before an early session.
Meg's tip: Store in the fridge and eat two cold or warmed through with a slice of wholemeal toast.
Contains: Eggs, dairy. Nutrition figures are estimates; always check labels for allergens.
Recipe
Serves 3 (makes 6) · Prep 10 min · Cook 20 min
Ingredients
- 8 medium eggs
- 80g baby spinach, chopped
- 1 red pepper, finely diced
- 2 spring onions, sliced
- 60g feta, crumbled
- Salt and black pepper
- Oil spray for the tin
Method
- Heat the oven to 190°C (170°C fan) and lightly oil a 6-hole muffin tin.
- Divide the spinach, pepper and spring onion between the holes.
- Whisk the eggs with a pinch of salt and pepper, then pour over the veg.
- Crumble the feta on top.
- Bake for 18 to 20 minutes until set and lightly golden.
- Cool for 5 minutes, then ease out with a knife.
Per serving (approx.): 258 kcal, 20g protein, 4g carbs, 18g fat