Feta, Spinach & Tomato Mini Egg Pies are quick and easy to make.
These are a great recipe for the whole family. You can easily to change the filling to suit everyones needs.
Inspired by a recipe from - Champion Nutrition
8 Large Eggs
Salt & Pepper
1 Cup Chopped Sautéed Spinach
3/4 Cup Chopped Feta cheese
3/4 Cup chopped cherry tomatoes
Preheat the oven to 180 degree fan bake and lightly grease a non-stick muffin tin
Whisk together the eggs pour into the muffin pan, diving evenly between each of the cups.
Drop a spoonful of spinach, tomato and feta mix into each cup ( get creative and try different fillings )
Bake for about 25 minutes, or until the eggs are set and beginning to brown.
Cool for five minutes, then turn over onto a platter.
Cool completely before serving with a fresh garden salad
Makes 12 mini pies