Egg muffins are an awesome snack to have on hand in the week, especially if you find yourself reaching for the biscuit tin or a quick slice of toast when hunger strikes. They take about 10 minutes to prep and 20 minutes to cook in the oven so they’re really quick and easy to make. These muffins are also seriously tasty and are really versatile. You can add whatever flavours that you like but these cheesy spinach versions are my favourite at the moment – they’re great for using up leftovers!
Ingredients – Makes 9 Egg Muffins
- 100g spinach, wilted down.
- 25-50g feta or low-fat grated cheddar cheese
- 7 eggs
- 1 egg white
- Paprika, black pepper, chilli flakes
Pre-heat your oven to 200 degrees, grab yourself a muffin tin and spray the holes with some low calorie cooking spray or wipe some olive oil around them to prevent your muffins from sticking. Wilt your spinach, chop your feta and whisk up your eggs and whites with the spices. Pop your spinach into the muffin holes, fill them up with the egg mixture and sprinkle your cheese of choice on top. Bake in the oven for 20-25 minutes. Store in an airtight container in the fridge, these will last around a week. Easy!
You can use whatever ratio of eggs to white that you fancy, use less whole eggs and more egg whites for a lower calorie version but these are already around 75 calories each which I think is great for a filling snack. Thes macros on these muffins are awesome at 7g protein, 4-5g fat and just 1g of carbs! These are also really nice with bacon or chunks of sausage in with a little broccoli or mushrooms. You could try adding berries and vanilla essence if you fancy something sweet too. I hope you give this recipe a go and enjoy it as much as I do.