These breakfast muffins are perfect for a Sunday morning or generally when you are hungry and desire a quick, effortless, yet delicious meal. I have prepared them so often lately that I can legitimately, together with kefir, declare them as my current favorite recipe. These muffins are super quick and easy to prepare and require only a few ingredients. Their high nutrient content makes them very nourishing and ensures you a strong start to the day.
These breakfast muffins are made of eggs, dried tomatoes, spinach, and feta cheese. They are gluten-free and vegetarian. Often, I prepare the dough the evening before, leave it in the fridge overnight, and bake it quickly in the morning. So easy!
A tasty variation of these muffins for all meat lovers: Replace feta and dried tomato with grated Cheddar cheese and bacon.
Have a wonderful Sunday.
For 12 muffins you need:
a good handful of fresh spinach
6 dried tomatoes
100 g Feta cheese, crumbled
Salt & Pepper
- Heat the oven to 200° C. Grease the muffin cups with olive oil.
- Wash the spinach and cut it into thin strips. Cut the dried tomatoes into small cubes and crumble the feta.
- Beat the six eggs in a bowl and whisk them briefly until foamy. Add all the other ingredients, as well as salt, pepper and a pinch of thyme.
- Spread the egg mixture between the muffin cups, about two tablespoons per cup or three-quarters full. Bake the muffins in the oven for about 20 minutes or until golden brown.
Enjoy and tag me on your results. I am curious to know how you liked it! xxx