Red pepper and Spinach Egg muffins

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 6
Red pepper and Spinach Egg muffins

Prepare an easy and nutritious breakfast to substitute the unexciting scrambled eggs. You can create multiple portions in advance that will last for four days, ensuring a convenient breakfast at your disposal.


  • ½ tbsp olive oil
  • ½ red pepper, deseeded and finely diced
  • 3 spring onions, chopped
  • 100 g baby leaf spinach
  • 5 large eggs
  • 40 g goats’ cheese or feta


Recipe instructions Red pepper and Spinach Egg muffins

  1. Step 1

    Heat the oven to 375 degrees F (190 degrees C) and grease 6 muffin cups.

  2. Step 2

    Heat oil in a nonstick pan, add chopped pepper and spring onions, season, and fry for 5 minutes until softened and slightly colored. Transfer to a plate. In the same pan, wilt the spinach by covering it with a lid and cooking for 1-2 minutes. Dry it between layers of paper towel before chopping.

  3. Step 3

    Whisk the eggs with some salt and pepper. Allocate the vegetables evenly amongst the 6 muffin molds, then pour in the eggs. Sprinkle crumbled cheese on top and bake for approximately 15 minutes or until firm. Wait until the muffins have cooled before storing them in a container with a lid in the refrigerator. These muffins tastiest when eaten at room temperature.

Nutrition Facts

Calories: 117
Fat: 8 g
Carbs: 2 g
Protein: 9 g