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

HP - Italian-Style Healthy Breakfast Egg Muffins

Course: Breakfast, Lunch, Oven recipes
Cuisine: Global, Greek, Italian
Time: Max 30 min
Calories: 150 - 450 kcal
Type: Higher Calories
Diet: gluten-free
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 (1 serving is 6 muffins)
Calories: 529kcal
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Ingredients

  • 6 sun-dried tomatoes in oil
  • 4 cherry tomatoes
  • 2 spring onions
  • 6 eggs
  • 3.5 oz (100 g) low fat feta cheese (use regular if you prefer)
  • ½ tsp salt
  • 1 tsp olive oil
  • ⅛ cup (3 g) basil, fresh
  • 4 slices wholegrain bread

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.
    Italian-Style Breakfast Egg Muffins - the ingredients in a mixing bowl #spring onions #eggs | hurrythefoodup.com
  • 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.
    Italian-Style Breakfast Egg Muffins - muffins are ready for baking in muffin slots #feta cheese #salt | hurrythefoodup.com
  • Bake for 20 minutes on 200°C/390°F.
    Italian-Style Breakfast Egg Muffins - Italian-Style Breakfast Egg muffins are ready in muffin slots #sun-dried tomatoes #eggs | hurrythefoodup.com
  • Enjoy!

Video

Nutrition

Calories: 529kcal | Carbohydrates: 34g | Protein: 36g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 518mg | Sodium: 1476mg | Potassium: 640mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1132IU | Vitamin C: 13mg | Calcium: 187mg | Iron: 5mg