Breakfast · Mediterranean
Spinach and feta egg muffins
Baked egg muffins with spinach and feta, made ahead for grab-and-go mornings.
- Serves
- 6
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Vegetarian here means no meat, poultry, fish or shellfish.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 6 muffins- 8 large eggs
- 80 g baby spinach, chopped
- 60 g feta cheese, crumbled
- 2 tbsp milk, semi-skimmed
- 1/4 tsp black pepper
- 1 tsp olive oil
Method
Preheat the oven to 180C (350F) and grease a 6-cup muffin tin with the olive oil.
Whisk the eggs, milk and black pepper together.
Stir in the spinach and feta.
Divide the mixture between the muffin cups.
Bake for 18 to 20 minutes until set and lightly golden.
Cool and store chilled; reheat individual muffins through the week.