Spinach, corn and feta egg muffins

This is what's in my fridge on a school week. Bake them on Sunday and breakfast is three muffins and a cuppa, no thinking required.

Ingredients

• Olive oil spray

• 7 eggs (from a 700 g carton)

• 250 g egg whites (you can find them in the egg section at the supermarket)

• 100 g feta, crumbled

• 60 g baby spinach, roughly chopped

• 1⁄2 cup (80 g) frozen corn kernels

• 12 cherry tomatoes (about 150 g), halved

• Pepper, to taste

Method

1. Heat the oven to 180°C (160°C fan). Spray the 12 moulds of a muffin tin well with oil, right up the sides.

2. Divide the spinach, corn, feta and tomatoes equally in the muffin moulds.

3. Whisk the eggs and egg whites with a good grind of pepper in a jug. Skip the salt, the feta brings plenty.

4. Pour the egg over the filling so each mould is almost full.

5. Bake for 20 to 22 minutes, until puffed and set in the middle.

6. Cool in the tin for 5 minutes, then run a knife around the edges and lift them out.

7. Keep in a container in the fridge for up to 4 days. Eat cold, or microwave for 20 to 30 seconds.

📌 TIP: Fussy kids? Leave the spinach out of a few moulds and add a little extra feta instead. They often come round once they see yours.

A serve is 3 muffins. Nutrition per serve is approximate. Add a slice of wholegrain or sourdough toast if you want more. Nutrition calculated from USDA FoodData Central and rounded down (oil spray not counted).