Spinach and feta egg muffins

32 min · 6 servings · 220 kcal

Nora Beckett · @nora_beckett

Twelve muffins, about 7 g protein each, ready in half an hour. Grab two on the way out. They sink as they cool — that is meant to happen. Keeps 4 days.

Ingredients

• eggs10 pc
• spinach200 g
• feta150 g
• spring onions4 pc
• milk60 ml
• olive oil1 tbsp
• salt and pepper1 to taste

Instructions

1. Heat the oven to 180 °C and oil a 12-hole muffin tin thoroughly, including the rims.
2. Wilt the spinach in a dry pan, then squeeze out every drop of water you can. Wet spinach makes watery muffins.
3. Chop the spinach and spring onions, crumble the feta.
4. Beat the eggs with the milk, season, then stir in the vegetables and cheese.
5. Divide between the holes, filling each about three-quarters.
6. Bake 20–22 minutes, until set and just golden. They will puff up and then sink — normal.
7. Cool 5 minutes in the tin, then loosen with a knife. Refrigerate up to 4 days; eat cold or 20 seconds in the microwave.

Per serving