Savory vegetarian breakfast muffins with spinach, feta, chives, and parsley baked into fluffy eggs for an easy make-ahead breakfast.
By james
Servings
12
10 piece Eggs
0.5 cup Milk
4 cup Baby spinach
0.75 cup Feta cheese
0.25 cup Chives
0.25 cup Parsley
1 tbsp Olive oil
0.5 tsp Salt
0.25 tsp Black pepper
Calories
169 kcal
Protein
6g
Carbs
21g
Fat
6g
Fiber
1g
Sugar
1g
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Prep
1. Heat the oven to 190C and lightly grease a 12-cup muffin tin with olive oil.
1 tbsp Olive oil
2. Warm a skillet over medium heat. Add baby spinach and cook for 2 to 3 minutes until wilted and any moisture has evaporated. Let it cool slightly, then chop roughly.
4 cup Baby spinach
Mix
3. Whisk eggs, milk, salt, and black pepper in a large bowl until smooth and lightly frothy. Stir in baby spinach, feta cheese, chives, and parsley.
10 piece Eggs,
0.5 cup Milk,
4 cup Baby spinach,
0.8 cup Feta cheese,
0.2 cup Chives,
0.2 cup Parsley,
0.5 tsp Salt,
0.2 tsp Black pepper
Bake
4. Divide the mixture evenly among the muffin cups, filling each about three-quarters full.
5. Bake for 18 to 22 minutes until the muffins are puffed, set in the center, and lightly golden at the edges.
Serve
6. Cool in the tin for 5 minutes, then remove and serve warm or let cool completely for storing.
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By james