Spinach & Feta Egg Muffins
32 min364 kcal each
Grab-and-go egg muffins with spinach, peppers and feta, with a slice of toast. A batch of twelve covers four breakfasts.
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Plan this recipeIngredients
for 4 servings- Eggs10 piece
- Egg whites200 g
- Baby spinach100 g
- Red bell pepper1 piece
- Feta, crumbled80 g
- Whole-wheat bread4 slice
- Olive oil1 tsp
- Black pepper½ tsp
Method
Prep 10 min · cook 22 min- Heat the oven to 180 °C and oil a 12-hole muffin tin.
- Divide the chopped spinach, diced pepper and feta between the holes.
- Whisk the eggs, egg whites and pepper and pour them over, filling each hole three-quarters full.
- Bake for 20–22 minutes, until puffed and set in the middle.
- Serve three with a slice of toast. They keep for 4 days in the fridge; reheat for 30 seconds.
Nutrition
per servingCal
364
Protein
29g
Carbs
19g
Fat
19g
Of 19g of fat per serving, 7g is saturated.
