Spinach, feta & quinoa breakfast cups

This savoury muffin is a great go-to when time is short and you’re looking for breakfast on the run - you can store them in the fridge for up to three days!

This recipe is packed with eggs, which are a great source of protein; and foods that are high in protein have been shown to be more satiating (this means you’ll feel fuller for longer) making these a great morning snack to tide you over until lunch. Using quinoa here helps to add texture and bind the ingredients, whilst also being free from gluten.

Serves: 6
Prep time: 10 mins
Cook time: 30 mins

Ingredients

• 9 eggs, whisked

• 75g Danish feta, crumbled

• 100g thawed frozen spinach, excess water removed

• ½ cup cooked quinoa

• ½ cup flat-leaf parsley, roughly chopped

• Salt & pepper to season

Method

1. 1

   Preheat oven to 180°C/160°C (fan forced). Lightly oil 6 x 1-cup muffin pans.

2. 2

   In a medium bowl, mix together the eggs, crumbled feta, spinach, parsley and quinoa. Stir to combine. Season with salt and pepper and pour into the lined muffin pans.

3. 3

   Bake for 30 minutes or until firm to touch. Allow to cool slightly before serving.

Want to make it dairy free? Omit feta and increase the quinoa to ¾ cup.

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Nutritional info

Per serving