Spinach & Feta Egg Muffins
These easy Spinach & Feta Egg Muffins are a high-protein meal prep recipe that's perfect for busy mornings, packed lunches or healthy snacks. Ready in 30 minutes and ideal for the whole family.
Equipment
Ingredients
- 8 large eggs
- 2 tbsp milk
- 100 g feta crumbled
- 2 large handfuls baby spinach finely chopped
- 3 spring onions finely sliced
- 50 g cheddar cheese grated
- 1 tsp dried oregano
- 6 cherry tomatoes halved
- Salt and freshly ground black pepper
- Olive oil spray or a little butter for greasing
Instructions
- Preheat the oven to 180°C . Grease or line a 12-hole muffin tin. I use silicone moulds
- In a large bowl, whisk together the eggs, milk, oregano, a pinch of salt and plenty of black pepper.
- Stir in the spinach, spring onions, feta and half of the grated cheddar.
- Divide the mixture evenly between the muffin cases, filling each about three-quarters full.
- Sprinkle the remaining cheddar over the top and add the cherry tomato halves.
- Bake for 20–25 minutes, or until the muffins are puffed up, lightly golden and set in the centre.
- Leave to cool in the tin for 5 minutes before carefully removing.
- Serve warm or cold.
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