Spinach, Pepper & Feta Egg Muffins

Name: Spinach, Pepper & Feta Egg Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 4 servings
Cuisine: Plant-Based
Ingredients: 1 tbsp olive oil, for the tin; 10 large eggs; 3 tbsp Milk; 1 red pepper, finely diced; 3 Spring onion, sliced; 60 g baby spinach, roughly chopped; 75 g Feta, crumbled; ½ tsp Salt; ¼ tsp Black pepper

Grab-and-go mini frittatas packed with peppers, spinach and salty feta. Bake once and breakfast is sorted all week.

Plant-Based · Breakfast · prep 15 min · cook 22 min · serves 4 · Vegetarian, Gluten-free, Low-carb, Nut-free, Pescatarian

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Ingredients

1 tbsp olive oil, for the tin
10 large eggs
3 tbsp Milk
1 red pepper, finely diced
3 Spring onion, sliced
60 g baby spinach, roughly chopped
75 g Feta, crumbled
½ tsp Salt
¼ tsp Black pepper

Method

Heat the oven to 180°C (350°F). Brush a 12-hole muffin tin generously with oil (or use silicone cases, which release best).
Divide the pepper, spring onions, spinach and feta between the holes.
Whisk the eggs, milk, salt and pepper in a jug until smooth, then pour over the vegetables, filling each hole about three-quarters full.
Bake for 20–22 min, until puffed, golden and set in the centre (a knife should come out clean).
Cool in the tin for 5 min, then run a knife around each one and lift out. Eat warm or cold.

Tips

Keeps 4 days in the fridge or 2 months frozen; reheat for 30 seconds in the microwave.
Swap the feta for cheddar or add chopped ham; three muffins make a filling breakfast.

Sources

Written in our own words after cross-checking these recipes:

Love and Lemons RecipeTin Eats BBC Good Food

Open Spinach, Pepper & Feta Egg Muffins in Nouns Cooking