FETA, SPINACH, AND BASIL OMELETTE MUFFINS
Bake these egg muffins on Sunday to have a quick, easy, and delicious breakfast ready for the week ahead.
Provided by Lorraine Pascale
Categories HarperCollins Brunch Breakfast Omelet Muffin Spinach Arugula Egg Tomato Feta Quick and Healthy Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 325°F. Grease 8 holes of a muffin tin with the spray or sunflower oil and set aside.
- Put the eggs, tomato, spinach, nutmeg and salt (just a little bit as the feta is very salty) and pepper into a large jug and whisk together until combined. Divide the mixture evenly among the 8 muffin holes and then sprinkle over the feta cheese.
- Bake in the oven for about 20 minutes or until the muffins have risen slightly, are firm to the touch and lightly golden. Then, remove from the oven and leave to cool a little.
- Place the salad leaves on a large serving plate. Whisk the oil and vinegar together in a small bowl or mug with a little salt and pepper and pour over the leaves.
- Using a small, sharp knife, loosen the edges of each muffin from the tin and carefully pop them out.
- Arrange them on top of the salad leaves. Rip up the basil leaves, scatter them over the top, and serve.
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Yaseen 07
[email protected]These muffins are a great way to start your day. They're healthy, delicious, and easy to make.
Bristol Reis
[email protected]I'm so glad I found this recipe. These muffins are a new favorite in my house.
Okafor Kennedy
[email protected]These muffins are so fluffy and delicious. They're perfect for a special breakfast or brunch.
Zoe Oliver
[email protected]I made these muffins for my friends and they all loved them. They're definitely a crowd-pleaser.
Arham Rafi
[email protected]These muffins are a great way to use up leftover spinach and feta cheese.
Gaming Shuvo
[email protected]I've never made omelette muffins before, but these were so easy to make. I'll definitely be making them again.
Zulfiqar Sahota
[email protected]These muffins are perfect for a grab-and-go breakfast. They're also great for picnics and potlucks.
Bamlak Getu
[email protected]I'm not a big fan of eggs, but I love these muffins. They're so flavorful and satisfying.
Ms Sarmin Akthar
[email protected]These muffins are a great way to get your kids to eat their veggies.
Noman Mashori
[email protected]I've made these muffins several times and they always turn out perfect.
Zeeshan Mehdi
[email protected]These muffins are so easy to make. I just throw all the ingredients in a bowl and mix them together.
Jazmin Zavala
[email protected]I love the combination of flavors in these muffins. The feta cheese, spinach, and basil are a perfect match.
Eman Wasaya
[email protected]These muffins are perfect for meal prep. I make a batch on Sunday and then grab one each morning for breakfast.
Andrew Velazquez
[email protected]I added some chopped ham and mushrooms to my muffins. They were delicious!
Phumla Mthobi
[email protected]I'm not a big fan of feta cheese, so I used cheddar cheese instead. They turned out great!
Yanib Chaudhary
[email protected]These muffins are so versatile. You can add any type of cheese, veggies, or meat that you like.
MILLICENT NAPE
[email protected]I love that these muffins are packed with protein and veggies. They keep me feeling full and satisfied all morning long.
Ryan Hastings
[email protected]These omelette muffins were a hit with my family! They're so easy to make and perfect for a quick and healthy breakfast or snack.