breakfastsnackDiabetes

Egg Muffins with Spinach and Feta

Name: Egg Muffins with Spinach and Feta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: international
Ingredients: 8 pcs Eggs; 100 g Spinach; 60 g Feta cheese; 30 g Sun-dried tomatoes; 30 g Onion; 1 tsp Salt; 2 g Black pepper

Portable baked egg cups with spinach and feta — make-ahead, low-carb breakfast ready in minutes.

Total Time

30 min

Prep

10 min

Cook

20 min

Servings

Cuisine

International

160kcal

Calories

14g

Protein

Carbs

10g

Fat

Fiber

Download Recipe

How to Make It

1
Whisk eggs with salt and pepper. Stir in chopped spinach, crumbled feta, sun-dried tomatoes, and onion.
2
Pour into a greased muffin tin.
3
Bake at 180°C for 18-20 minutes until set and lightly golden.
Tip: These keep in the fridge for 4 days — reheat 30 seconds in the microwave.

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