FETA SPINACH & TOMATO EGG MUFFINS
6 servings | 5 minutes prep | 20 minutes cook time
103 Cals
8g Protein
7g Fats
2g Carbs
The are a perfect grab and go breakfast! Or make them on a Sunday evening to snack on throughout the week...
Only 103 cals per muffin!
So simple to make...you can play around with the fillings too!
INGREDIENTS
6 medium eggs
75g spinach, roughly chopped
12 cherry tomatoes, sliced in half
60g feta cheese
TO MAKE
Preheat oven to 180.
Grab a muffin tray, add equal amounts of spinach, two cherry tomatoes (so 4 halves) and the feta cheese to each of the 6 moulds equally.
Whisk your eggs in a jug, add salt & peps and then pour into the moulds over your fillings - each muffin works out to one egg.
Pop the tray in the oven & cook for 20-25 mins.
Take out, let them cool for a few mins then run a knife round the edges of the tin to unstick and they're ready to eat!
