Veggie Egg Muffins ·


  • 2 sprigs  Spring onion, finely chopped
  • 1 handful  Spinach, chopped
  • 1/2 cup Butternut, finely grated (or leftover roasted squash, cubed)
  • 2  Eggs, lightly beaten
  • ½  cup  Feta cheese
  • ¼  cup  Cheddar cheese, grated


  1. Preheat oven to 180°C
  2. Combine all ingredients together in a bowl.
  3. Grease a muffin tray and then spoon the mixture into the hollows - you’ll use about 1 tablespoon of batter per muffin.
  4. Bake for 18 - 20 minutes - time may vary depending on the wattage of the oven.
  5. Remove from the oven and set aside to cool for about 5 minutes. Leave them in the muffin tray to allow them to firm up.
  6. Remove muffins from the tray, set aside to cool, then wrap them in tin foil to pop into the kid’s lunch box to enjoy.


*Tip these egg muffins can be made in advance and stored in the fridge, in an airtight container for 3 - 5 days.
Share This