Recipes › Breakfast

• Breakfast
• 30 min
• Gluten-Free
• Pescatarian
• Vegetarian

Spinach and feta egg muffins

Make-ahead baked egg cups with spinach, pepper and feta (2 per serving).

Calories

209

Protein

16 g

Carbs

4 g

Fat

14 g

Per serving. Makes 3 servings.

Ingredients

• 6 Eggs
• 80 g Spinach
• 0.5 Red bell pepper
• 60 g Feta cheese
• 1 g Salt

Contains: Eggs, Milk. Always check the labels of what you buy.

Method

1. Heat the oven to 180°C (160°C fan) and grease a 6-hole muffin tin well (or use silicone cases).
2. Roughly chop the spinach, finely dice the pepper and crumble the feta. Divide them between the holes.
3. Beat the eggs with the salt and pour over the vegetables, filling each hole about three-quarters full.
4. Bake for 20 minutes until puffed and set in the middle.
5. Cool for 5 minutes before running a knife round the edges to lift them out. Two per serving; keeps 3 days in the fridge.

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