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Breakfast recipe

Golden Spinach Feta Egg Muffins with Cherry Tomatoes

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Filling baked egg muffins that work well for grab-and-go mornings.

Start planningStart cookingIngredients
35 min320 kcal4 base servingsBatch CookFillingFamily Friendly
ContainsEgg, Milk
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Recipe and nutrition estimates

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Focus ingredients: eggs, spinach, feta

Dietary fit: Vegetarian, Gluten-free, Lower Sugar

Serving tip: Bake a full tray and keep extras chilled for the next morning.

Spinach and Feta Egg Muffins plated and ready to serve.

Image: Shop Sorted generated asset

Ingredients

What you need

  • 6 eggs
  • 120g spinach
  • 100g feta
  • 1 red onion
  • 120g cherry tomatoes
  • 1 tbsp olive oil

You'll also need

oven, muffin tin, pan

Method

Step by step

Up to 8 clear steps
  1. Spinach and Feta Egg Muffins cooking step 1: Get prepped.
    Step 1

    Heat the oven

    Heat the oven to 190C/170C fan/gas 5. Lightly brush a 12-hole muffin tin with a little of the olive oil so the egg muffins lift out cleanly.

    5 min
  2. Spinach and Feta Egg Muffins cooking step 2: Start cooking.
    Step 2

    Prep the filling

    Roughly chop the spinach, finely chop the red onion and halve the cherry tomatoes.

  3. Spinach and Feta Egg Muffins cooking step 3: Build the flavour.
    Step 3

    Soften the vegetables

    Heat the remaining olive oil in a frying pan over a medium heat. Cook spinach, red onion and cherry tomatoes for 4-5 minutes until softened and any liquid has cooked away.

    5 min
  4. Spinach and Feta Egg Muffins cooking step 4: Bring it together.
    Step 4

    Mix the eggs

    Whisk the eggs with a small pinch of salt and plenty of black pepper. Crumble or grate in the feta, then fold through the warm vegetables.

  5. Spinach and Feta Egg Muffins cooking step 5: Finish the dish.
    Step 5

    Bake the muffins

    Divide the egg mixture between the muffin holes, filling each about three-quarters full. Bake for 16-18 minutes until puffed, golden at the edges, and just set in the middle.

    18 min
  6. Step 6

    Rest and serve

    Rest in the tin for 2 minutes, then loosen with a small knife and serve warm, or cool completely for breakfast boxes.

    2 min