Spinach, Pea & Spring Onion Egg Muffins

Spinach, Pea & Spring Onion Egg Muffins

These muffins will keep you going on busy days!
Total Time: 30 minutes
Course: Breakfast, Snack
Keyword: Kids, Vegetarian
Servings: 6 muffins


  • 60g spinach
  • 80g frozen peas
  • 75g full-fat Greek yoghurt
  • 3 eggs (free range)
  • 1 pinch black pepper (optional)
  • 3 spring onions (chopped)


  • Pre-heat the oven to 200°C/ 180°C fan/ Gas 6.
  • Grease and line a muffin tin with squares of greaseproof paper.
  • Steam the spinach and frozen peas for around 3 minutes.
  • Transfer the cooked spinach and peas to a sieve and drain the excess liquid.
  • Add the cooked spinach and peas to a food processor, along with the Greek yoghurt, eggs and black pepper, and blend until the mixture is smooth.
  • Pour equal amounts into the muffin tin.
  • Sprinkle the spring onion over the top of each muffin.
  • Bake in the oven for 20 minutes (the tops should be slightly browned). Test with a skewer, it should come out clean.


These are tasty straight out of the oven; as a cold on-the-go snack; or as part of a picnic.
Tried this recipe?Mention @the_nutrition_consultant or tag #thenutritionconsultant