Get your breakfast ready for the week ahead with these mini muffins which you can make on the weekend to save some time on the weekdays (or hit snooze for 5 more minutes?).
Pea + Feta Mini Egg MuffinsPrint This
- 30g frozen peas
- Handful of spinach, torn
- 6 Asparagus tips, chopped into 1 inch pieces
- 4 large eggs, beaten
- 1 tsp mixed herbs
- Pinch of salt and pepper
- 1 tbsp olive oil
- 50g feta
Preheat oven to 180c and grease a muffin tin with a little oil.
Heat the olive oil in a frying pan and cook the asparagus tips for 3-5 mins until tender. Remove from heat and stir in the spinach and peas. Season with herbs and salt and pepper.
Pour the vegetables into the beaten egg mixture and separate into 6 muffin cases. Crumble feta on top.
Bake for 20 minutes until golden and risen.