Healthy Breakfast Egg Muffins
These Italian-Style egg muffins are a flavor bomb: fresh basil, salty feta, tangy sun-dried tomatoes, and sweet cherry tomatoes. Is feta Greek? Absolutely. But the word itself comes from the Italian fetta (slice). So, while the cheese is Greek in origin, its name has an Italian passport. We're calling that a win for Italian-Inspired cooking.
A word of warning: these egg muffins are anything but subtle! They're wonderfully intense and packed with flavor. The feta and sun-dried tomatoes create a symphony of savory, tangy, and sweet notes in every single bite. Trust me on the serving size—four of these robust muffins make for a genuinely satisfying breakfast that will keep you going all morning. Or, enjoy one or two as a game-changing snack! If you're as big a fan as I am, you'll want to explore our other incredible egg cup variations. They are, without a doubt, one of my absolute favorite protein-packed recipes!
Ingredients
- 6 sun-dried tomatoes in oil
- 4 cherry tomatoes
- 2 spring onions
- 6 eggs
- 3.5 oz low fat feta cheese
- Salt to taste
- 1 tsp olive oil
- ⅛ cup basil, fresh
Cooking Directions
1.First, get your oven heating to 200°C (390°F) so it's ready for our muffins. Lightly coat a muffin tin with a little olive oil to prevent sticking.
2.Now, let's prep our veggies and herbs. Give the spring onions, cherry tomatoes, sun-dried tomatoes, and fresh basil a good chop.
3.Take a mixing bowl and add the eggs, your chopped ingredients, and a pinch of salt. Whisk it all together until well combined.
4.Here comes the flavor! Crumble the feta cheese into the bowl and give it one final, gentle stir.
5.Pour the mixture evenly into your prepared muffin tin.
6.Pop them in the oven for 20 minutes. You'll know they're done when they are firm to the touch and perfectly puffed up.
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