Spinach Feta Egg Muffins

⏱ 35 min · 🍽️ 4 Servings · 🧂 8 Ingredients

Ingredients

  • 8 piece eggs
  • 100 g leaf spinach
  • 80 g feta
  • 1 piece red bell pepper
  • 1 piece spring onion
  • 10 ml olive oil
  • 1 pinch salt
  • 1 pinch pepper

Instructions

  1. Preheat the oven to 180 °C and grease a muffin tin with the olive oil.
  2. Roughly chop the spinach, finely dice the bell pepper and spring onion, and crumble the feta.
  3. Whisk the eggs with salt and pepper and stir in the vegetables and feta.
  4. Pour the mixture into the cups and bake for 20 minutes until risen and set.
  5. Let cool briefly, then remove from the tin.
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Spinach Feta Egg Muffins
📖 Culinse
vegetarianbreakfastmeal-prepgluten-free

Spinach Feta Egg Muffins

Savoury egg muffins with spinach, feta and bell pepper baked in a muffin tin. Perfect for meal prep – high in protein and they keep for 3 to 4 days..

⏱

Cook time

35 min

🍽️

Servings

4

🧂

Ingredients

8

View Original ↗

Nutrition

per serving

230 kcal

Calories

16 g

Protein

17 g

Fat

4 g

Carbs

Ingredients

For 4 servings

Estimated cost~€4.90 · ~€1.25/serving

Instructions

  1. 1

    Preheat the oven to 180 °C and grease a muffin tin with the olive oil.

  2. 2

    Roughly chop the spinach, finely dice the bell pepper and spring onion, and crumble the feta.

  3. 3

    Whisk the eggs with salt and pepper and stir in the vegetables and feta.

  4. 4

    Pour the mixture into the cups and bake for 20 minutes until risen and set.

  5. 5

    Let cool briefly, then remove from the tin.

Spinach Feta Egg Muffins Recipe | Culinse