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Spinach Cheddar Egg Muffin Tray with Tomatoes
Oven-baked vegetarian egg muffins with spinach, cheddar, cherry tomatoes, spring onions, and smoked paprika.
30 min315 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
315 kcalEstimated 2 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 315 kcal |
| Protein | 22g |
| Carbohydrate | 35.4g |
| of which sugars | 6.4g |
| Fat | 11.2g |
| of which saturates | 3.1g |
| Fibre | 8g |
| Salt | 1g |
Cook mode
Heat the oven and prep
Heat the oven to 200C/180C fan. Lightly brush a 12-hole muffin tray with 1 tablespoon olive oil, halve the cherry tomatoes, slice the spring onions, roughly chop the baby spinach, and grate the cheddar cheese.
Timer: 10 min