BreakfastLunchLow carbGluten-freeVegetarianMeal prep

Spinach and Feta Egg Muffins

Name: Spinach and Feta Egg Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 muffins
Ingredients: 8 large eggs; 100g feta cheese, crumbled; 100g spinach, chopped; 50g red bell pepper, diced; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp garlic powder

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Egg muffins built for grab and go mornings. The feta adds a salty punch so you don't need much extra seasoning, and the spinach keeps them from feeling heavy. Bake a batch on Sunday and reheat through the week.

Per serving (1 muffin)

11g

Protein

145

Calories

Carbs

10g

Fat

6 muffins10 min20 min

Ingredients

8 largeeggs
4 ozfeta cheese, crumbled
4 ozspinach, chopped
2 ozred bell pepper, diced
1/2 tspsalt
1/4 tspblack pepper
1/4 tspgarlic powder

Steps

1
Preheat the oven to 180C (350F) and grease a 12-cup muffin tin or line with silicone cups.
2
Whisk the eggs in a large bowl with the salt, pepper and garlic powder until fully combined.
3
Stir in the chopped spinach, diced bell pepper and crumbled feta.
4
Divide the mixture evenly across the muffin cups, filling each about three quarters full.
5
Bake for 18 to 20 minutes until the centers are set and the tops are just starting to turn golden.
6
Let cool for 5 minutes before removing from the tin. Store in the fridge for up to 4 days.
7
Air fryer option: divide the mixture into silicone muffin cups and air fry at 170C (340F) for about 14 to 16 minutes, until set in the center and just golden on top.