Spinach Feta Egg Muffins

• 10 eggs
• 100 g baby spinach
• 100 g feta
• 2 spring onions
• 100 g cherry tomatoes
• 60 ml milk
• 1 tsp olive oil
• sea salt, to taste
• black pepper, to taste

Method

0 of 5 steps done

1. 11. Heat the oven to 180°C (350°F) and oil a 12-hole muffin tin.
2. 22. Chop the spinach, spring onions and tomatoes and divide them between the holes with the crumbled feta.
3. 33. Whisk the eggs with the milk, salt and pepper and pour over the filling.
4. 44. Bake for 18–20 minutes, until puffed and set.
   Start 19 min timer
5. 55. Cool for 5 minutes before lifting them out. They keep for 4 days in the fridge.
   Start 5 min timer