Vegetarian
Mini Egg Muffins
20 mins
Easy
4 Servings
Quick, easy, simple, tasty and adaptable, these excellent egg muffins can make everything from a go-to snack to a main meal. They’re delicious eaten hot or cold, so are perfect for lunch boxes and are packed with protein.
Brilliant Bases Used In This Recipe
About This Recipe
Quick, easy, simple, tasty and adaptable, these excellent egg muffins can make everything from a go-to snack to a main meal.
They’re delicious eaten hot or cold, so are perfect for lunch boxes. Ingredients wise, there are just four aside from the seasonings: vitamin-D and protein-rich eggs, red peppers packed with vitamin C, spinach rich in B vitamins and iron, and tangy, salty Greek feta cheese. We like these ingredients as the vitamin C in the peppers helps absorb the iron from the spinach.
But you can swap and change ingredients as you like: onions, mushrooms, spring onions, mozzarella, Parmesan… almost anything that would go in a regular omelette would work.
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Ingredients
Makes 12 Muffins
10 large eggs
1 red pepper
1 handful of chopped spinach
200g/7oz feta cheese
1tsp dried oregano
Pinch of salt and pepper to taste
1tbsp olive oil
Nutrition Per Serving
Calories
114
Fats
7G
Carbs
3G
Protein
9G
Method
Pre-heat the oven to 200C/380F (fan) to 220C/430F (convection)
Lightly oil a standard 12-muffin baking tray (also known as a cupcake tray)
Whisk the eggs, add the oregano salt and pepper, whisk again and stand to one side
Dice the pepper and finely chop the spinach
Distribute evenly among the 12 cups in the muffin tin
Distribute the egg mixture evenly among the 12 cups
Cut the block of feta into 12 equal cubes and crumble one per muffin cup
Stir through with a spoon or knife
Cook in the middle of the oven for 10-15 mins until golden brown and slightly risen
Allow to cool slightly before removing with a palate knife or butter knife
