Spinach and feta egg muffins for the lunchbox

Name: Spinach and feta egg muffins for the lunchbox
Total time: 35 min
Cuisine: British
Ingredients: 8 eggs, large; 150g baby spinach; 100g feta, crumbled; 1 red pepper, finely diced; 4 spring onions, sliced; 1 tsp dried oregano; 1 tsp olive oil; 0.5 tsp black pepper

Fluffy baked egg cups packed with spinach and salty feta. Good hot, and even better cold in a lunchbox.

Time35 min
LevelEasy
Costabout £0.90 a head
Oven180°C (160°C fan)

4 servings

Ingredients

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8eggslarge
150 gbaby spinach
100 gfetacrumbled
1red pepperfinely diced
4spring onionssliced
1 tspdried oregano
1 tspolive oil
½ tspblack pepper

Method

1
Heat the oven to 180°C (160°C fan). Brush a 12 hole muffin tin with the olive oil.
2
Put the spinach in a colander and pour over a kettle of boiling water. Press out as much water as you can, then chop it.
3
Beat the eggs in a large jug with the oregano and plenty of black pepper.
4
Divide the spinach, red pepper, spring onions and feta between the holes.
5
Pour the egg over, filling each hole almost to the top.
6
Bake for 20 minutes until puffed, golden and set in the middle.
20 min
7
Leave to cool for 5 minutes before lifting out. Pack them cold or warm them for 20 seconds in the microwave.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.