Egg White, Spinach & Feta Breakfast Muffins
Light, protein-rich breakfast muffins baked with egg whites, spinach, and feta — a make-ahead option to support a steady, nourishing morning.

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Why this supports your day
Egg whites are a lean, complete source of protein that may help support sustained energy and satiety through the morning. Spinach provides folate, a B vitamin involved in neurotransmitter production, and feta adds calcium and flavour. These muffins are designed as a practical, prep-ahead option to support a calmer morning routine.
Ingredients
- 6 large egg whites (or 4 whole eggs)
- 2 large handfuls of fresh spinach, roughly chopped
- 50g feta cheese, crumbled
- ¼ red bell pepper, finely diced
- 1 spring onion, sliced
- Pinch of black pepper
- Light olive oil spray, for greasing
Method
- 1Preheat your oven to 180°C. Lightly spray a 6-hole muffin tin with olive oil.
- 2Whisk the egg whites until slightly frothy. Season with black pepper.
- 3Fold in the spinach, feta, red pepper, and spring onion.
- 4Divide the mixture evenly between the muffin holes.
- 5Bake for 18–20 minutes until set and lightly golden on top.
- 6Cool for 5 minutes before removing. Store in the fridge for up to 3 days.
Nutrition per serving
Approximate values. Nutritional content may vary depending on specific ingredients used.
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Educational Content Only
This recipe is shared for educational and lifestyle purposes only. It is not medical advice and is not intended to diagnose, treat, cure, or prevent any condition. Always consult a qualified healthcare professional before making significant dietary changes, particularly if you have a medical condition, are pregnant, or take medication.
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