Tomato & Spinach Egg Muffins
Despite the name these muffins have no wheat or gluten in them, and this easy recipe is perfect for a protein-packed breakfast or light lunch. The fillings are interchangeable so you can add as much or as little as you like to these tasty omelette-like bakes, so you can always try variants such as mushrooms, tofu, ham or chopped bacon. We’ve gone for the veggie option of tomato and spinach, so for this you will need:
(Makes 6 small-medium muffins)
1 handful of chopped spinach – stalks removed
6 baby tomatoes, chopped
50g cheese (we use cheddar but if you like a saltier flavour you can use parmesan)
Salt and pepper for seasoning
- Preheat the oven to 200C (180 fan)/Gas Mark 6 and place six greased muffin cases in a baking tray, or grease the muffin tray directly if you have no cases.
- In each muffin case evenly divide the spinach leaves and chopped tomatoes.
- Grate the cheese and equally distribute amongst the muffin covering the lower ingredients with cheese.
- Whisk the eggs (if you’re going for low cholesterol, use only egg whites for this recipe) and pour the mixture over each muffin case until they are filled almost to the top. Make sure all of the ingredients are well covered with egg, and then season with salt and pepper.
- Place in the oven for 15-20 minutes until they have set and the cheese is bubbling nicely. Without burning your fingers remove them from their cases and serve immediately. These work best when eaten right away with a nice slice of seeded loaf or salad, but can also be prepared the night before for breakfast the following day or served alongside a main meal.