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Sundried Tomato, Broccoli & Feta Egg Muffins

These egg muffins are a great option for a healthy, savoury snack and also happen to be grain and gluten free. Eggs are nutrient rich and full of qual...These egg muffins are a great option for a healthy, savoury snack and also happen to be grain and gluten free. Eggs are nutrient rich and full of quality protein which helps to repair cells and fuel your energy, making this a great recipe for when you're on the go. Read more These egg muffins are a great option for a healthy, savoury snack and also happen to be grain and gluten free. Eggs are nutrient rich and full of quality protein which helps to repair cells and fuel your energy, making this a great recipe for when you're on the go. These egg muffins are a great option for a healthy, savoury snack and also happen to be grain and gluten free. Eggs are nutrient rich and full of quality protein which helps to repair cells and fuel your energy, making this a great recipe for when you're on the go.

Diet

Pescatarian Vegetarian

Contains

Dairy, Eggs

Ingredients

Makes 12

Metric Imperial

broccoli

finely chopped

olive oil

eggs

sundried tomatoes

finely chopped

feta cheese

crumbled

spring onion

finely sliced

milk (dairy)

smoked paprika

sundried tomato paste

chives

finely sliced

Share ingredients

Ingredients

Makes 12

Metric Imperial

broccoli

finely chopped

olive oil

eggs

sundried tomatoes

finely chopped

feta cheese

crumbled

spring onion

finely sliced

milk (dairy)

smoked paprika

sundried tomato paste

chives

finely sliced

Share ingredients

Method

Gather your ingredients and preheat the oven to 200°c or 180°C fan.

Heat half of the oil in a frying pan and fry the broccoli for 5-7 minutes.

In a large bowl whisk your eggs and then add the broccoli, sundried tomatoes, spring onions, milk, smoked paprika, sundried tomato paste and most of the feta, then season with salt and pepper and whisk again.

Brush the muffin tray with the remaining oil, then pour in the egg mixture. Top with chives and remaining feta, and bake in the oven for 20-25 minutes until risen and golden.

Cool slightly and remove from the muffin tray before eating. to freeze, individually wrap the muffins and place in a freezer bag. they will keep for 3 months.

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