Savoury scrambled egg muffin trio

Savoury scrambled egg muffin trio with egg, feta, spinach and spring onion: a well-seasoned oven recipe for breakfast, meal prep or a small snack.

At a glance

• Serves 1
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 374 kcal per serving
• Protein: 30 g
• Fat: 26 g
• Carbs: 5 g

Ingredients

• 3 organic eggs
• 50 g feta
• 50 g spinach
• 1 spring onion
• 1 pinch of salt

Method

You’ll need: oven · muffin tin · chopping board · knife

1. Preheat the oven to 180 °C (160 °C fan) and lightly grease the muffin tin.
2. Wash the spinach and chop it finely, and slice the spring onion into thin rings.
3. Crumble the feta and divide it evenly between the muffin cases with the spinach and spring onion.
4. Whisk the eggs with a pinch of salt and pour the mixture over the filling.
5. Bake the egg muffins at 180 °C for 12–15 min, until the egg is set and the tops are lightly golden.
6. Let the egg muffins cool briefly and serve warm or cold.

Good to know

When mornings need to be quick, these muffins are wonderfully easy. Savoury, moist and still really good cold. This is how I like breakfast from the oven.

Swaps

Feta → goat's cheese, spinach → chard (similar nutrients), spring onion → chives (milder flavour), feta → cottage cheese (plenty of protein and milder)

Allergens

Contains egg and milk. Usually fine for children if the muffins are baked right through; in pregnancy, too, only eat them fully cooked.