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PREP 10 minutes
TOTAL 30 minutes
Makes
US | METRIC

INGREDIENTS

For veggie filling
  • ½ Butternut squash/pumpkin etc - cubed small
  • 2 Chillies - reduce to 1 or just 1/2 red pepper if you want it milder
  • ½ Large white onion - diced small
  • 2 Garlic cloves - finely diced
  • 4 Blocks of frozen spinach - defrosted
  • Salt & pepper to taste
For the egg mix
  • 8 Large eggs
  • 1 tbsp Feta - diced finely
For the chilli jam yogurt
  • 4 tbsps Greek or natural yogurt
  • 1 tbsp Jarred chilli jam - I got mine from Lidl
Eggy Muffins

Eggy Muffins

With butternut squash, spinach and feta served with a chilli jam yogurt

These are always my go to weekend breakfast/brunch dish. You can use anything you want to fill them and we all knows there's always odds and ends left in the fridge at the end of the week!

1) Pre-heat the oven to 160C

2) Diced up all your veg as instructed and get the butternut squash in a medium-hot pan - fry off for 5-7 mins

3) Add in your onion and soften for a further 2-3 mins

4) Throw in your garlic, chilli and spinach - cook for a further 3-4 mins

5) Make sure the butternut squash is soft enough for a knife to run throw easily before taking off the hob - season and set aside the mixture to cool whilst you sort your eggs

6) In a bowl add in the feta, then the eggs and whisk together gently

7) Once the filling is slightly cooler combine in to the bowl with the eggs and feta and gently fold together

8) Spoon in to a muffin tin and carefully take to the oven

9) Bake for 20 mins, then leave in the oven to cool for 10 mins so they don't go flat

10) Whilst they're in the oven combine your yogurt and chilli jam together, pop in the fridge until you need it


Enjoy!

They can be served warm or cool and will keep in the fridge for at least 3-4 days.

Eggy Muffins

Eggy Muffins

With butternut squash, spinach and feta served with a chilli jam yogurt

These are always my go to weekend breakfast/brunch dish. You can use anything you want to fill them and we all knows there's always odds and ends left in the fridge at the end of the week!

PREP 10 minutes
TOTAL 30 minutes
favorite
print
rate
Makes
US | METRIC

INGREDIENTS

For veggie filling
  • ½ Butternut squash/pumpkin etc - cubed small
  • 2 Chillies - reduce to 1 or just 1/2 red pepper if you want it milder
  • ½ Large white onion - diced small
  • 2 Garlic cloves - finely diced
  • 4 Blocks of frozen spinach - defrosted
  • Salt & pepper to taste
For the egg mix
  • 8 Large eggs
  • 1 tbsp Feta - diced finely
For the chilli jam yogurt
  • 4 tbsps Greek or natural yogurt
  • 1 tbsp Jarred chilli jam - I got mine from Lidl

1) Pre-heat the oven to 160C

2) Diced up all your veg as instructed and get the butternut squash in a medium-hot pan - fry off for 5-7 mins

3) Add in your onion and soften for a further 2-3 mins

4) Throw in your garlic, chilli and spinach - cook for a further 3-4 mins

5) Make sure the butternut squash is soft enough for a knife to run throw easily before taking off the hob - season and set aside the mixture to cool whilst you sort your eggs

6) In a bowl add in the feta, then the eggs and whisk together gently

7) Once the filling is slightly cooler combine in to the bowl with the eggs and feta and gently fold together

8) Spoon in to a muffin tin and carefully take to the oven

9) Bake for 20 mins, then leave in the oven to cool for 10 mins so they don't go flat

10) Whilst they're in the oven combine your yogurt and chilli jam together, pop in the fridge until you need it


Enjoy!

They can be served warm or cool and will keep in the fridge for at least 3-4 days.