Spinach and Feta Egg Muffins
Are you looking for a delicious way to up your breakfast game? Then look no further than this Spinach and Feta Egg Muffins Recipe!
Servings 4
Calories 243kcal
Equipment
Ingredients
- Nonstick baking spray
- 8 large eggs
- ¼ cup heavy cream double cream
- 1 scallion spring onions, thinly sliced
- 2 cups fresh spinach finely chopped
- 2 oz 50g feta cheese, crumbled
- ¼ cup fresh parsley chopped
- Salt and pepper to taste
- 8 cherry tomatoes halved
Instructions
- Preheat your oven to 180°C/350°F/Gas 4. Spray 8 wells in a muffin pan with nonstick baking spray and set it aside.
- Place the eggs, heavy cream, scallions, spinach, feta, and parsley into a large mixing bowl and whisk to combine. Season to taste with salt and pepper.
- Divide the muffin mixture between the 8 muffin cups and top each muffin with 2 cherry tomato halves.
- Place the muffin pan in the preheated oven and bake for 15-20 minutes or until the muffins are set and golden brown around the edges.
- Remove the cooked muffins from the oven and cool them completely before removing them from the muffin pan. Enjoy!
Nutrition
Serving: 1 | Calories: 243kcal | Carbohydrates: 4g | Protein: 16g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Cholesterol: 401mg | Sodium: 366mg | Fiber: 1g | Sugar: 2g