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Egg Muffins with Cheddar, Cherry Tomatoes and Baby Spinach

By Ocado
Egg muffins are a great easy lunchbox snack. These are filled with oozy cheddar cheese, sweet cherry tomatoes and baby spinach – but you can switch up the fillings if you like. You could do half the tray with feta, ham…
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Time and servings

Total time
Prep time
Cooking time

Ingredients

5 total
  • 8 large eggs
  • 120 ml of milk
  • 80 g of cheddar cheese, grated
  • 6 cherry tomatoes, quartered
  • 1 handful of baby spinach, roughly torn into pieces

Method

4 steps

  1. Step 1

    Preheat the oven to 170°C/150°C fan/gas mark 3 and generously oil a 12-hole muffin tin.

  2. Step 2

    In a large jug, whisk together the eggs and the milk along with a small pinch of salt and black pepper. Set aside.

  3. Step 3

    In each of the muffin holes, place a sprinkle of cheddar cheese, 2 cherry tomato quarters and a few torn spinach leaves. Then, divide the egg mixture between the muffin cases, pouring from as close to the muffin hole as possible to avoid splashing.

  4. Step 4

    Bake in the oven for 15-20 mins until risen and firmly spongey to the touch. Once cooked, transfer to a wire rack to cool completely, then store in the fridge until you’re ready to pack the lunchbox.