Community recipe
Spinach Feta Egg Muffins
Portable baked egg cups packed with spinach, feta, tomatoes, and green onion.
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- Serves
- 6
- Prep
- 10 min
- Cook
- 20 min
- Difficulty
- Easy
Get ready
Ingredients
- 10 eggs, beaten
- 85 g baby spinaches, chopped
- 120 g feta cheeses, crumbled
- 1 cup cherry tomato, quartered
- 3 green onions, sliced
- 1 tbsp olive oil
- 0.5 tsp black pepper
Make it
Instructions
- 01
Mix
Ingredients: 10 items eggs, beaten, 85 g baby spinach, chopped, 120 g feta cheese, crumbled, 1 cup cherry tomato, quartered, 3 items green onions, sliced, 0.5 tsp black pepper. Heat the oven to 190°C/375°F. Whisk the eggs with the spinach, feta, tomatoes, green onion, and black pepper.
- 02
Fill the pan
Ingredients: 1 tbsp olive oil. Brush a 12-cup muffin pan with olive oil and divide the egg mixture evenly among the cups.
- 03
Bake
Bake until the centers are set and the edges are lightly golden.
