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
Recipe
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Breakfast recipe
Golden Spinach Feta Egg Muffins with Cherry Tomatoes
Filling baked egg muffins that work well for grab-and-go mornings.
35 min320 kcal4 base servingsBatch CookFillingFamily Friendly
ContainsEgg, Milk
Allergy and dietary checks
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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.
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Method
Step by step
Step 1Heat 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.
Step 2Prep the filling
Roughly chop the spinach, finely chop the red onion and halve the cherry tomatoes.
Step 3Soften 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.
Step 4Mix 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.
Step 5Bake 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.
- 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.
More to plan
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