Italian-Style Breakfast Egg Muffins | Hurry The Food Up

Italian-Style Breakfast Egg Muffins

Italian-Style Breakfast Egg Muffins - Italian-Style Breakfast Egg muffins serving #feta cheese #olive oil | hurrythefoodup.com

Fresh basil, salty feta, tangy sun-dried tomatoes and sweet cherry tomatoes: that’s the beautiful combo that gives these healthy egg muffins the name ‘Italian Style’.

Now some might say, isn’t feta cheese strictly Greek? Well, yes and no. The Greek word feta (φέτα) stemms from the Italian word fetta, which means ‘slice’. Here is the info on wikipedia. Buuut I have to admit this style of cheese originates from Greece. It just got an Italian name along the way somehow.

So, I think I can get away with Italian-Style Breakfast Egg Muffins.

Italian-Style Breakfast Egg Muffins - egg muffins ingredients #sun-dried tomatoes #cherry tomatoes | hurrythefoodup.com
Italian-Style Breakfast Egg Muffins - the ingredients in a mixing bowl #spring onions #eggs | hurrythefoodup.com
Italian-Style Breakfast Egg Muffins - muffins are ready for baking in muffin slots #feta cheese #salt | hurrythefoodup.com
Italian-Style Breakfast Egg Muffins - Italian-Style Breakfast Egg muffins are ready in muffin slots #sun-dried tomatoes #eggs | hurrythefoodup.com

Also, these egg muffins are intense (and immense), I tell you! The feta and the sun-dried tomatoes really do their thing to make them an absolute joy to eat.

Below, in the recipe, you’ll find that four muffins are one serving. I think that’s the right amount to feel satisfied in the morning. Otherwise, they also work excellently as a snack!

We also have more tasty egg cups – right this way! So yummy.

Or go directly to your favourite-sounding recipe:

Italian-Style Breakfast Egg Muffins - Italian-Style Breakfast Egg muffins are baked in muffin slots #olive oil #basil | hurrythefoodup.com
Italian-Style Breakfast Egg Muffins - Italian-Style Breakfast Egg muffins are baked in muffin slots #olive oil #basil | hurrythefoodup.com
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4.8 from 10 votes

Italian-Style Healthy Breakfast Egg Muffins

Fresh basil, salty feta, tangy sun-dried tomatoes and sweet cherry tomatoes: that's the beautiful combo that gives these breakfast egg muffins the name 'Italian Style'.
Course Breakfast, Post-Workout
Cuisine Global, Greek, Italian
Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 (12 muffins)
Calories 238kcal

Ingredients

  • 6 sun-dried tomatoes in oil
  • 4 cherry tomatoes
  • 2 spring onions
  • 6 eggs
  • ½ cup feta cheese
  • ½ tsp salt
  • 2 tsp olive oil
  • cup basil

Instructions 

  • Preheat the oven to 200°C/390°F.
  • Chop the spring onions, cherry tomatoes, sun-dried tomatoes and basil.
  • In a mixing bowl whisk sun-dried tomatoes, cherry tomatoes, basil, spring onions, eggs and salt together.
  • Crumble in the feta cheese and stir one more time.
  • Grease the muffin slots with olive oil. Pour the mix evenly into the muffin slots.
  • Bake for 20 minutes on 200°C/390°F.
  • Enjoy!

Nutrition

Nutrition Facts
Italian-Style Healthy Breakfast Egg Muffins
Amount Per Serving
Calories 238 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 7g44%
Cholesterol 350mg117%
Sodium 811mg35%
Potassium 302mg9%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 15g30%
Vitamin A 901IU18%
Vitamin C 13mg16%
Calcium 178mg18%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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About Hauke Fox

I'm always on the lookout for these damn smart recipes. You know, those that only take a few minutes to put together and taste delicious. Vegetarian Cooking at home is a way to take back control over what I eat. I don't like what many companies do to animals and the environment with their products.

7 comments

  1. Looks delicious – how much basil? Thanks!

    • Hi Tina – oh, good point! The basil has disappeared somewhere along the line. I will re-add it now, thanks! About 1/8 cup should do it 🙂

      • Thanks Dave, appreciate the quick response! I’m looking forward to making them this weekend. Thx again 🙂

  2. How do you reheat I’m making a large batch

    • Hi Al, I re-heat them using a microwave. It’s also possible to just chuck them in the oven again on 100C.
      I’d say you could even put them in a pan on low heat with a lid on top for 5 mins. All three options worked for me already 🙂

  3. Im curious to know how the calories are determined? I went ahead and added up each ingredient’s total calories and came up with 806 calories total for 12 muffins, 67 calories per muffin, so 268 calories for 4 muffins (the serving size). But listed here, it says its only 238 calories?

    • Hi Jacinda! We use an ingredients calculator within our site – where did you get the numbers from? My guess is that if you used a different calculator then they use slightly different figures for each ingredient and that would result in the overall difference 🙂

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