Red pepper and spinach egg muffins
Makes: 6
Prep time: 15 minsTotal time: 
Recipe photograph by Gareth Morgans
Red pepper and spinach egg muffins
These gluten-free breakfast muffins are packed with flavour
Makes: 6
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
117Kcal
Fat
8gr
Saturates
3gr
Carbs
2gr
Sugars
1gr
Fibre
1gr
Protein
9gr
Salt
0.3gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- ½ tbsp olive oil
- ½ red pepper, deseeded and finely diced
- 3 spring onions, chopped
- 100g baby leaf spinach
- 5 large eggs
- 40g goats’ cheese or feta - use vegetarian cheese if required
Step by step
Get ahead
These keep in the fridge for up to 3 days.
- Preheat the oven to 190°C, fan 170°C, gas 5. Lightly grease 6 holes of a muffin tin, or use silicone muffin cases.
- Heat the oil in a nonstick frying pan, add the pepper and spring onions, plus a little seasoning, and fry for 5 minutes until slightly coloured and softened, then tip onto a plate. Add the spinach to the same pan, cover with a lid and cook for 1-2 minutes until wilted. Press dry between layers of kitchen paper then chop.
- Beat the eggs with a pinch of salt and plenty of pepper. Divide the veg between the 6 muffin holes then pour in the eggs. Dot with the crumbled cheese and bake for 15 minutes or until set. Cool and store in a lidded container in the fridge. Best eaten at room temperature.
