A tasty snack that’s ready in a pinch, these savoury muffins with spinach, sundried tomatoes, and feta cheese are packed full of nutritious ingredients. This recipe for savoury muffins is perfect for breakfast, brunch, or to pack into school lunches.
Ready in just over half an hour, these egg muffins with spinach are not only delicious but also ideal when you want a quick way to get your five-a-day.
They make a perfect grab-and-go breakfast and they are also very easy to customize with various veggies you may have in the fridge. These healthy breakfast egg muffins with spinach are also low carb and packed with protein.
What do you need to make breakfast muffins with spinach?
These savoury muffins are basically scrambled egg muffins with spinach, so they are based on the ingredients you may expect to find in an omelette with spinach.
They contain the following ingredients:
- Baby spinach — you can also use tinned spinach leaves or frozen spinach, but you need to be extra careful to squeeze it really well to avoid soggy muffins.
- Sundried tomatoes — both the dry and oil-preserved varieties work here, but if you use sundried tomatoes in oil, make sure you pat them dry before chopping them.
- Feta cheese — choose a good quality one if possible, because you can definitely feel the chunks in these egg muffins with spinach and cheese.
- Self-raising flour
- Freshly grated parmesan
- Freshly chopped parsley
- Salt and pepper
What else can I add to this savoury muffins recipe?
As you would do with an omelette, you can pretty much add anything to these healthy egg muffins with spinach.
These are just some ideas:
- Red pepper
- Gruyere cheese
- Butternut squash
How long can you store these omelette muffins with spinach?
If they make it through the day (and that is a big if), you can safely refrigerate these muffins in an air-tight container for up to 72 hours.
They taste good cold, but you can also reheat them in the microwave (just 20-30 seconds) or in a pre-heated oven for 5-10 minutes.
If you liked these easy savoury muffins, check out my other vegetarian recipes.
- Vegetable oil for greasing
- 325 g (2 1/4 cups) self-raising flour
- 250 g (8.8 oz.) baby spinach, washed and shredded
- 175 g (6 oz.) feta cheese
- 150 g (5.5 oz.) sundried tomatoes
- 300 ml (1 1/4 cups) milk
- 70 g butter (1/4 cup) melted
- 2 medium eggs
- Fresh parsley, chopped
- 2 tbsp grated parmesan
- Salt, pepper
- Preheat the oven at 190°C (375F). Grease a 12-muffin pan with vegetable oil and set aside.
- In a large bowl, sift the flour and add the spinach, sundried tomatoes, feta cheese, and grated parmesan. Stir to combine.
- In a separate bowl, mix the eggs, milk, melted butter and parsley until they are combined well, then add the mixture to the flour and spinach. Combine well with a wooden spoon or spatula.
- Fill the 12 muffin cups with the mixture and sprinkle with parmesan.
- Bake for 20 minutes until slightly golden and remove immediately from the muffin tray to prevent the muffins from becoming soggy.
- Allow the muffins to cool on a wire rack before serving.
The muffins should be completely cool before adding them to a container.
Amount Per Serving Calories 254Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 56mgSodium 614mgCarbohydrates 30gFiber 3gSugar 5gProtein 9g
Nutritional information is an estimate provided by an online nutrition calculator.