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Savory Breakfast Egg Muffins with Spinach and Feta
Savory Breakfast Egg Muffins with Spinach and Feta

Savory Breakfast Egg Muffins with Spinach and Feta
A protein-rich breakfast to fuel your morning training session.
Savory Breakfast Egg Muffins with Spinach and Feta

Provides a balanced mix of protein and healthy fats to support muscle recovery and energy levels.

Ingredients:
1
Servings
  • 4
    item
     egg
  • 100
    g
     spinach
  • 100
    g
     feta cheese
  • 50
    g
     red bell pepper
  • 1
    item
     onion
  • 1
    tbsp
     olive oil
  • 1
    tsp
     black pepper
  • 1
    tsp
     salt
Preparation Time: 25 minutes
Savory Breakfast Egg Muffins with Spinach and Feta
Instructions:
  1. Preheat the oven to 180°C.
  2. Chop the spinach, red bell pepper, and onion finely.
  3. In a pan, heat olive oil over medium heat and sauté the onion and red bell pepper until soft.
  4. Add spinach to the pan and cook until wilted. Remove from heat.
  5. In a bowl, beat the eggs and season with salt and black pepper.
  6. Stir in the cooked vegetables and crumbled feta cheese.
  7. Pour the mixture into a greased muffin tin, filling each cup about three-quarters full.
  8. Bake for 15-20 minutes or until the egg muffins are set and lightly golden.
  9. Let them cool slightly before serving.
Nutrition Per Serving 500 g Per 100g
Energy 900 kcal 180 kcal
Protein 50 g 10.0 g
Fibre 5 g 1.0 g
Salt 2 g 0.4 g
Sugar 5 g 1.0 g
Carbohydrates 20 g 4.0 g
Fat 70 g 14.0 g
  • 4
    item
     egg
  • 100
    g
     spinach
  • 100
    g
     feta cheese
  • 50
    g
     red bell pepper
  • 1
    item
     onion
  • 1
    tbsp
     olive oil
  • 1
    tsp
     black pepper
  • 1
    tsp
     salt
1
Servings
0

Preheat the oven to 180°C.

Chop the spinach, red bell pepper, and onion finely.

In a pan, heat olive oil over medium heat and sauté the onion and red bell pepper until soft.

Add spinach to the pan and cook until wilted. Remove from heat.

In a bowl, beat the eggs and season with salt and black pepper.

Stir in the cooked vegetables and crumbled feta cheese.

Pour the mixture into a greased muffin tin, filling each cup about three-quarters full.

Bake for 15-20 minutes or until the egg muffins are set and lightly golden.

Let them cool slightly before serving.

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