With just four ingredients, Dale Pinnock creates a batch of mouth-watering breakfast muffins.


Makes: 6 muffins

  • 6 large eggs - beaten
  • Half a red onion - sliced
  • 2 large handfuls of baby spinach
  • Feta cheese - to taste


  1. Pre-heat oven to 180
  2. Saute the onion until soft. Add the baby spinach to the pan and saute for long enough to wilt. 
  3. Grease six sections of a muffin tin, and divide the onion and spinach between the sections.
  4. Divide the beaten egg between each section too to cover the veg. Then sprinkle feta cheese, according to taste into each muffin.
  5. Bake for 20-25 minutes until firm. Halfway through the baking, go around the edges of the cooking muffins with a palette knife to prevent excessive sticking.