Breakfast

Egg & Spinach Breakfast Muffins

Name: Egg & Spinach Breakfast Muffins
Total time: 25 min
Yield: 12 servings
Ingredients: 10 eggs; 100g spinach, chopped; 80g feta; 1 red pepper, diced; Salt and pepper; Oil for the tin

Eggs, spinach and feta baked in a muffin tin. Grab two on the way out.

Baked egg muffins with herbs in a muffin tin

25 minServes 1290 kcal per serving

What you need

10 eggs
100g spinach, chopped
80g feta
1 red pepper, diced
Salt and pepper
Oil for the tin

How to make it

Step 1
Whisk eggs and fold in vegetables and feta.
Step 2
Fill an oiled 12-hole tin.
Step 3
Bake at 180°C for 20 minutes. Keep in the fridge for 3 days.

Nutrition per serving

Per serving, rounded. These are estimates, not a prescription.
Per serving	Amount
Energy	90 kcal
Protein	8 g
Carbohydrate	1 g
Fat	6 g

This recipe fits these eating styles by the numbers and the ingredients: Keto, Low carb, High fat.

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Last updated 24 September 2026