Having meals you can make-ahead can simplify life a little. Egg muffins are the perfect example.
You can fill them with chopped meats and vegetables, an assortment of cheeses, add almost anything you have on hand and they will likely taste good. 🙂
Cook up a batch and store in the fridge for up to a week. You’ll have a grab-n-go meal or snack anytime you need it – enjoy!
Feta & Spinach Egg Muffins
Servings: 2
Carbs: 7g
Ingredients
- 120 g spinach
- 2 spring onions – sliced
- 6 eggs
- black cracked pepper – generous pinch or grind
- 120 g feta – crumbled
- olive oil – to grease the muffin pan, if needed
Instructions
- Preheat the oven to 200°C (fan forced).
- Heat a pan over medium-high heat, add the spinach and spring onions, and cook for just a minute or so, to wilt the spinach. Set aside in a bowl.
- Crumble the feta into the bowl, crack the eggs into the bowl and add the pepper.
- Use a fork to beat all the ingredients together until well combined.
- Use olive oil or olive oil spray to grease 6 large muffin cups in a muffin baking tray. Or if using a silicone tray, there is no need to grease.
- Pour the egg mixture evenly into the muffin cups. If they pour unevenly, use a spoon to redistribute to another muffin cup.
- Place in the oven to bake for 25 minutes or until golden brown and fluffy and firm when touched.
- Allow to cool for a few minutes before serving. Alternatively, these can be eaten cold, or reheated in the microwave or oven.
Notes
Makes 6 muffins. Nutrition facts are for 3 muffins – meaning, one muffin is only 2.3g carbs!
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