Spinach & Feta Egg Muffins
Prep
Cook
Total
Yield 12 Muffins
Egg muffins are a favourite of mine, and many of my clients as an easy breakfast, snack or even lunch idea!
Ingredients
- 12 eggs
- 2 cup spinach, roughly chopped
- 1/2 cup feta cheese, crumbled
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
- Butter or olive oil, for greasing
Instructions
- Preheat the oven to 350°F and grease a 12-cup muffin tin.
- In a large bowl, crack eggs, whisk together and season with salt and pepper. Add chopped spinach and whisk again to combine.
- Divide egg mixture evenly across the muffin tins, filling them halfway, and sprinkle with crumbled feta cheese. Depending on the size of your eggs you may have a little extra of the mixture, so you can make a few more.
- Transfer the muffin tin to the oven and bake for 18-20 minutes until the centre of each egg muffin is set.
- Once cooked, serve immediately or store in an airtight container in the fridge for up to 5 days.
Enjoy!
Posted in Recipes
