Italian-Style Breakfast Egg Muffins
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Fresh basil, salty feta, tangy sun-dried tomatoes
Now some might say, isn’t feta cheese strictly Greek? Well, yes and no. The Greek word feta (φέτα)
So, I think I can get away with Italian-Style Breakfast Egg Muffins.
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:
- 6 sun-dried tomatoes in oil
- 4 cherry tomatoes
- 2 spring onions
- 6 eggs
- 3.5 oz low fat feta cheese (use regular if you prefer)
- salt to taste
- 1 tsp olive oil
- ⅛ cup basil, fresh
- Preheat the oven to 200°C/390°F.
- Chop the spring onions, cherry tomatoes, sun-dried tomatoes and basil.6 sun-dried tomatoes in oil, 4 cherry tomatoes, 2 spring onions, ⅛ cup basil, fresh
- In a mixing bowl whisk sun-dried tomatoes, cherry tomatoes, basil, spring onions, eggs and salt together.6 eggs, salt to taste
- Crumble in the feta cheese and stir one more time.3.5 oz low fat feta cheese
- Grease the muffin slots with olive oil. Pour the mix evenly into the muffin slots.1 tsp olive oil
- Bake for 20 minutes on 200°C/390°F.
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 🙂
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 🙂
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 🙂
there is a 10-20% error margin as ppl use calories differntly etc.. both of those numbers are low calorie. if you get super worried do raw til 4.. I just eat a bit of watermoelon and some apple or pear and some carrots.. etc.. then I have dinner.. and it’s a healthy vegetarian dinner and im not worried.. and inside a week I can see it’s really doing me good and my belly is getting more flat and the rest of me smaller.
Hi I am Shweta from India. I just happened to stumble over ur website and I couldn’t be happier that I did. I tried the egg muffins today for bfast and they were bang on. Exactly the way shown in your pic. My son loved them
I loved your website. It’s friendlier than any other. The grocery list and recipes attached makes following the diet easy. Truly appreciate your ideas. Thanks
Thank you Shweta! Very kind of you to say and I appreciate you writing. I’m glad the muffins turned out so well and did what they should! I look forward to seeing you around the site 🙂
Divine! Kick start for the busy day ahead
Nice one, glad you enjoyed it!
How many muffins does this recipe make? Could you use an egg substitute?
Hi! The full recipe makes 12 muffins. Egg substitute…hmm. Normally I’m all up for trying replacements in recipes, but I think eggs are just too integral in this one. I really can’t imagine how it would turn out without them!
ja, use chickpea/ beans flour.