Spinach and Feta Egg Muffins
Six baked egg muffins with spinach, red onion, tomato and feta. Made once, eaten across three mornings.
34 min
3 servings
Difficulty 2/5
Breakfast · Morning snack
Prep 12 min · Cook 22 min
A whole tray of breakfasts in half an hour. The chopped spinach is wrung out before it goes in, which is what keeps the muffins firm instead of watery, and the feta seasons them enough that little salt is needed.
Per serving
237
kcal / serving
Ingredients
Written for 3 servings. Change the servings to rescale every amount.
Chicken Egg, whole
6 medium (306 grams)
Milk 2.5%
60 milliliters
Spinach
80 grams
Red Onion
60 grams
Cherry Tomato
90 grams
Feta
60 grams
Salt
to taste
Black Pepper
to taste
Cooking Spray Oil
1 teaspoon (3 grams)
Steps
Heat the oven to 180 C. Coat a 6-hole muffin tin with the spray oil, into every corner — egg sticks hard.
4 min
Chop the spinach and the red onion finely and halve the cherry tomatoes. Squeeze the chopped spinach dry in your hands — wet spinach makes watery muffins.
5 min
Beat the eggs with the milk, salt and pepper, then stir in the spinach, onion and crumbled feta.
3 min
Fill each hole about three quarters full and press two tomato halves into the top of each.
2 min
Bake for 20-22 minutes, until risen and firm in the middle. They sink a little as they cool — that is normal.
22 min
Cool 5 minutes in the tin, then run a knife around each muffin and lift it out.
5 min
Serving suggestion
Two muffins with a slice of rye bread make a full breakfast.
Storage
Keeps 4 days in the fridge in a closed container. Warm for 30 seconds in the microwave, or eat cold.
Notes
Paper cases do not work here — the egg glues itself to the paper. Grease the tin instead, or use silicone.
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