I have been a huge fan of these types of muffins for years and they proved to be a huge hit on Eat Shop Save back in the day. Portable, high protein delicious bites of goodness. The spinach provides a burst of greens, while feta adds a salty tang. Perfect to make ahead and grab on busy mornings.

Makes 6 muffins.

Ingredients:

• 1 tsp olive oil
• 1 garlic clove, finely chopped
• 100g fresh spinach, roughly chopped
• 6 large eggs
• 60g feta cheese, crumbled
• Small handful fresh parsley or dill, chopped
• Salt and freshly ground black pepper

Method:

• Preheat the oven to 180°C (160°C fan). Lightly oil a 6-hole muffin tin or use silicone muffin cups.

• Heat olive oil in a frying pan over medium heat. Add garlic and cook gently for 1 minute until fragrant. Stir in the spinach and cook for 2–3 minutes until wilted. Remove from the heat and let it cool slightly.

• Crack the eggs into a bowl and whisk until smooth. Season with black pepper and a little salt (remember the feta is salty).

• Divide the spinach mixture evenly into the muffin holes. Sprinkle over the feta and parsley/dill. Pour the beaten eggs on top, filling each hole nearly to the brim.

• Place in the oven and bake for 18–20 minutes, until set and lightly golden on top.

• Cool for a few minutes before removing from the tin. Enjoy warm, or cool completely and store in the fridge for up to 3 days.