Spinach and Feta Egg Muffin Recipe
A healthy muffin recipe that may be eaten for breakfast or lunch. Serve hot or cold. Multiply the ingredients depending on how many muffins you need. The ingredients listed are for one muffin. Keeps in the refrigerator for 3 days.
1 egg 20 g feta cheese crumbled 1 tablespoon shredded tasty cheese ¼ cup baby spinach Wilted in microwave or boiling water 1 teaspoon milk Salt and pepper to taste
Spray a muffin tin with oil spray
Heat oven to 220 degree celsius
Whisk egg, milk, salt and pepper
Place feta and spinach in a muffin tin (it’s easier if the spinach has been wilted in boiling water and drained well)
Pour egg mixture over feta and spinach
Sprinkle shredded cheese on top
Bake for 20 minutes. Serve hot or cold
A healthy recipe for Spinach and Feta Egg Muffins. May be eaten hot or cold, for breakfast or lunch.
Multiply ingredients and make in batches. The quantities above are for one muffin (I usually make 4 - 6 at a time) I also eat these at lunch time with a salad