Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Make-ahead baked egg muffins.
Equipment: Muffin tin
Measures and names
Ingredients
- 6 eggs
- 2 handfuls of spinach, chopped
- 100 g feta, crumbled
- 2 spring onions (scallions), sliced
- 1 tsp oil, for greasing
- Salt and black pepper
Method
- Heat the oven to 190°C (fan 170°C) and oil six holes of a muffin tin well — egg sticks readily.
- Divide the chopped spinach, feta and spring onion between the holes.
- Beat the eggs with black pepper and a little salt (feta is salty) and pour over the filling.
- Bake for 15–18 minutes, until puffed and just set.
- Cool for 5 minutes before easing out with a knife. Eat warm, or keep in the fridge for up to 3 days.
Swaps and tips
A great vegetarian breakfast or lunchbox filler. Swap the feta for cheddar if you prefer.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 21 g | 3 g | 1 g | 22 g | 281 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
