These savoury breakfast egg muffins are perfect for meal prep. Made with protein-rich egg whites, they’re a delicious snack served hot or cold.
300ml Two Chicks egg whites
60g spinach, chopped
80g feta cheese, crumbled
1 small red pepper, finely diced
½ small red onion, finely diced
1 tsp olive oil
Salt and pepper to taste
1. Preheat the oven to 180°C (160°C fan) or gas mark 4.
2. Lightly grease a 6-hole muffin tin or line with silicone cases.
3. In a frying pan, heat olive oil and gently sauté the onion and red pepper for 3–4 minutes.
4. In a bowl, whisk together the egg whites, spinach, feta, salt, and pepper. Add the cooked vegetables and mix well.
5. Divide the mixture between the muffin holes and bake for 20–25 minutes, or until set and lightly golden.
6. Serve warm, or cool and store in the fridge for up to 3 days.