Green spinach and pea egg muffins

Green spinach and pea egg muffins
  • Serves: 8
  • Prep: 10 mins
  • Cook: 15 mins


  • 200g frozen chopped leaf spinach, thawed
  • 75g frozen peas, thawed
  • 5 medium British Lion eggs
  • 2 tbsp milk
  • Salt and ground black pepper
  • Pinch of chilli flakes (optional)
  • 6 spring onions, trimmed and chopped
  • 40g Cheddar cheese, grated


  1. Preheat oven to Fan 180oC Gas Mark 5. Brush oil into the base and sides of 8 holes in a muffin tin, then line each with a 11cm square of baking paper, pushing it into the bases.
  2. Tip the spinach into a sieve and press firmly with the back of a spoon to remove excess liquid. Tip into a jug, add the eggs, milk and seasoning.
  3. Use a stick blender to process the mixture together until you have a smooth green liquid. Stir in the chilli flakes if using, the peas, and half the onions and cheese.
  4. Divide the mixture between the muffin holes, then finish with the remaining onions and cheese.
  5. Place on a baking tray and bake for 15-17 mins until the egg has set and the tops are golden. Leave to cool. Refrigerate until read

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