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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.
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
| Typical values | per serving |
|---|---|
| Energy | 360 kcal |
| Protein | 27g |
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Prepare the tin
For more than 4 servings, divide all displayed ingredients into separate batches of no more than 4 servings and use each batch’s share. Heat the oven to 200°C conventional /180°C fan. Use two 12-hole non-stick muffin tins, each hole holding at least 100ml to the brim; check an empty hole with measured water first and dry. Grease six holes per serving in this batch with 10ml of the listed oil. Check both tins fit on separate oven shelves with space for air circulation.