Spinach and Onion Egg Muffins

Perfect breakfast on the run!

These egg muffins would not only be great for breakfast, but for a snack, or a light lunch too!

  1. Preheat the oven to 180C.
  2. Chop up the spinach and red onion.
  3. Fry the spinach and onion together in the butter on medium heat, until the onions are translucent and the spinach wilts.
  4. Whip the eggs well.
  5. Mix together the eggs, spinach and onion. Crumble in the feta and mix.
  6. Pour the mixture into the muffin tin.
  7. Bake for 20-25 minutes or until golden brown. Use the tooth pick test to ensure that the centres are cooked.
  8. Once cooked, remove from the oven to let cool.