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Golden Spinach Feta Egg Breakfast Cups with Spring Onion
Make-ahead vegetarian egg cups with spinach, red pepper, cherry tomatoes, feta, spring onions, and a crisp muffin-tin edge.
30 min330 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
330 kcalEstimated 1 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 330 kcal |
| Protein | 20g |
| Carbohydrate | 37.1g |
| of which sugars | 6.7g |
| Fat | 11.7g |
| of which saturates | 3.3g |
| Fibre | 6g |
| Salt | 1g |
Cook mode
Prepare the tin
Heat the oven to 190C/170C fan/gas 5. Brush a 12-hole muffin tin with a little olive oil so the egg cups release cleanly.
Timer: 3 min