Spinach, feta & quinoa breakfast cups
You can store them in the fridge for up to three days
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.
Prep time: 10 mins
Cook time: 30 mins
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
Preheat oven to 180°C/160°C (fan forced). Lightly oil 6 x 1-cup muffin pans.
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.
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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Dietitian Rachel Scoular
Rachel Scoular is a leading Australian APD Dietitian and Nutritionist with a wealth of experience in the food industry and media. Rachel is passionate about helping people look and feel their best and she is motivated to always equip and empower individuals with quality nutrition advice. Find out more at www.rachelscoular.com