Spinach & Feta Egg Muffins

Egg muffins are a meal prep staple for good reason. These spinach and feta ones pack serious protein into a portable format that reheats in 30 seconds. Make a batch on Sunday and you've got breakfast sorted for half the week.

Ingredients

• 6 large eggs
• 60g baby spinach, roughly chopped
• 40g feta cheese, crumbled
• 4 cherry tomatoes, quartered
• Salt and black pepper to taste
• Low-calorie cooking spray

Method

1. Preheat your oven to 180°C (160°C fan). Spray a 6-hole muffin tin with cooking spray.
2. Crack the eggs into a bowl and whisk well. Season with salt and pepper.
3. Divide the chopped spinach, feta, and cherry tomatoes evenly between the muffin holes.
4. Pour the egg mixture over the fillings, filling each hole about three-quarters full.
5. Bake for 18-20 minutes until the eggs are set and lightly golden on top.
6. Allow to cool for 2 minutes before removing from the tin.

Nutrition Notes

At just 280 calories for 3 muffins (one serving), these deliver 32g protein almost entirely from whole eggs and feta. Very low carb, making them perfect for anyone running a lower-carb cutting approach.