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: 
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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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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.
