Delicious egg muffins flavoured with feta cheese and spinach. A tasty and healthy low carb lunch.
Does anyone else love egg muffins? They’re just so easy to make and I love that you can completely play around with the ingredients depending on what you fancy or what you have in the fridge that day.
My latest obsession is spinach and feta flavoured. I absolutely love feta as you get so much flavour and taste using just a small amount of cheese. And when paired with spinach it’s the ultimate combo!
The muffins are so easy to make. Simply whisk the eggs then add the feta, spinach and some black pepper. I don’t use any salt as feta is usually quite salty itself.
Then simply divide the mixture between six greased silicone muffin cases and bake for 20-25 minutes.
The muffins will keep in the fridge for up to 2 days and they’re ideal to then have as a grab-and-go breakfast or lunch. Or they can be reheated if you prefer to eat them warm.
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Feta & Spinach Egg Muffins
Prep Time: 5 mins- Cook Time: 20 mins
- Total Time: 25 minutes
Yield: 6 1x
Category: Lunch
Cuisine: Healthy Lunch
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Pin RecipeDescription
Delicious egg muffins flavoured with feta cheese and spinach. A tasty and healthy low carb lunch.
Ingredients
- 100g feta
- 50g fresh spinach
- 5 medium eggs
- black pepper
- spray oil
Instructions
- Preheat the oven to 180c.
- I recommend using silicone muffin cases to help prevent the egg from sticking but you can use paper if you don’t have any. Add six cases to a muffin tin.
- Chop the feta and spinach into small pieces.
- Crack the eggs into a large jug and whisk with a fork.
- Add the feta and spinach and mix well. Add a little black pepper.
- Spray the inside of the muffin cases with some spray oil.
- Pour the egg mixture into the cases, dividing between all six.
- Bake in the oven for 20-25 minutes until golden brown on top.
- Serve two per portion with some salad or crudites for lunch.
Notes
These muffins will keep in the fridge for 48 days. Reheat for a minute in the microwave.
Anna says
Delicious and easy to make!
Bronwyn says
Made these with a little side salad for lunch and they came out perfectly. They taste really good for something that’s a healthy and low carb.
★★★★★