Rhiannon Lambert's cheesy apple and spinach breakfast egg muffins
- Serves: 6
- Prep: 8 mins
- Cook: 10 mins
These make a great breakfast or high protein snack to have at any time of day. Registered Nutritionist, Rhiannon Lambert, says “the nutrition from eggs combines with cheese, apple and spinach in these moreish muffins to add calcium, vitamin C and fibre for a cracking breakfast that you can make ahead and eat on the run.”
- 2 spring onions, trimmed
- 1 small apple, quartered and cored
- 1 tbsp olive oil
- 100g frozen spinach pellets, thawed slightly
- 50g Cheddar cheese, grated
- 4 medium British Lion eggs
- Salt and ground black pepper
- Preheat the oven to 200C / Fan 180C / Gas Mark 6. Lightly oil a 6-cup muffin pan and place on a baking tray.
- Finely chop the onions and cut the apple into small cubes.
- Heat the oil in a non-stick frying pan, then add the onion and apple and sauté for 3 minutes until soft.
- Crumble the frozen spinach into the pan and cook until it has thawed but is not hot. Remove the pan from the heat, stir in half the cheese and season to taste.
- Divide the mixture between the six holes of the muffin tray.
- Crack the eggs into a jug and beat with a fork until smooth the pour the eggs over the apple mix and sprinkle over the remaining cheese.
- Bake for 10-15 minutes or until the eggs are golden and set. Remove from the oven and allow the muffins to cool slightly before removing from the tin.
- Serve warm or cold scattered with spring onions.
These make a great breakfast or high protein snack to have any time of day and taste great served hot or cold.
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