Spinach and Feta Egg Muffins

Name: Spinach and Feta Egg Muffins
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 6 servings
Cuisine: North American
Ingredients: 8 large eggs; 240 ml liquid egg whites; 90 g baby spinach, chopped; 1 red bell pepper, finely diced; 75 g feta, crumbled; 2 green onions, sliced; ½ tsp black pepper; cooking spray

Twelve egg muffins to grab from the fridge all week. Two are a serving, with about 20 grams of protein for under 200 calories.

164calories

15 gprotein
4 gcarbs
10 gfat
1 gfibre

per serving

Prep: 10 min
Cook: 22 min
Serves: 6
Cost: $1.60/serving

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Servings

Fit to my macros

g protein per serving

Units

Method

Preheat the oven to 180°C (350°F) with a rack in the centre. Spray a 12-cup muffin tin generously, or use silicone cups, which release more easily.
Finely chop the spinach, dice the red pepper and thinly slice the green onions.
Divide the spinach, pepper, green onion and crumbled feta evenly between the 12 cups.
Whisk the eggs, egg whites and pepper in a large measuring cup or jug until well combined.
Pour the egg mixture over the vegetables, filling each cup about three-quarters full.
Bake on the centre rack for 20 to 22 minutes, until puffed and set in the centre with no liquid egg, 74°C (165°F) inside.
Cool in the tin for 5 minutes, then run a thin knife around each muffin and lift it out. They sink slightly as they cool; that is normal.