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Spinach and feta egg muffins

Protein-rich baked egg muffins with vegetables that you can make ahead for the week's breakfasts.

Prep
10 min
Cook
20 min
Total
30 min
Serves
4 people
  • Vegetarian

Ingredients

4 people

Quantities adjust to the number of servings.

  • Sunflower oil (for the tin)1 tsp
  • Baby spinach75 g
  • Pepper (red or yellow)1
  • Spring onions½ bunch
  • Feta80 g
  • Eggs8
  • Saltto taste
  • Ground black pepperto taste

Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.

Method

  1. Heat the oven to 180 °C and lightly oil a 12-hole muffin tin.

  2. Finely chop the spinach, pepper and spring onions, divide them between the holes and crumble over the feta.

  3. Beat the eggs with a pinch of salt and pepper and pour over the vegetables, filling each hole two-thirds full.

  4. Bake for 18–20 minutes, until puffed and just set in the middle. After a few minutes' rest they come out of the tin easily.