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Feta & Spinach Egg Muffins

Feta & Spinach Egg Muffins

Delicious Feta & Spinach Egg Muffins are a tasty and healthy low carb lunch option.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course lunch
Cuisine Healthy Lunch
Servings 6 muffins
Calories 150 kcal

Equipment

  • Muffin tin
  • Silicone muffin cases

Ingredients
  

  • 100 g feta
  • 50 g 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 Hours. Reheat for a minute in the microwave.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 2gProtein: 12gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 300mgSodium: 400mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg
Keyword Egg Muffins, Feta, Healthy, low carb, Lunch, spinach
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