Spinach and feta egg muffins
Tray of frittata-style egg muffins, freezable for a month, microwaveable in 90 seconds. Spinach and feta is the cleanest version. Make a batch on Sunday afternoon, eat them all week.
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The Method
6 steps-
1
Heat the oven to 180°C fan-forced. Brush a 12-cup standard muffin tin with olive oil. Don't skip — the eggs grip.
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2
Whisk the eggs and milk in a large jug, season generously.
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3
Divide the spinach, feta, spring onion, and tomatoes evenly between the muffin cups.
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4
Pour the egg mixture over until each cup is three-quarters full.
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5
Bake 22-25 minutes until risen, set in the centre, and just-golden on top.
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6
Cool 5 minutes in the tin, then run a knife around each and lift out. Eat warm, or cool completely and store.
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vegetarian high protein gluten free eggs make ahead freezer friendly batch cook kid friendly family healthy quick weekday overnight
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