Italian-Style Healthy Breakfast Egg Muffins
Servings: 3 (1 serving is 4 muffins)
- 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)
- ½ tsp salt
- 1 tsp olive oil
- ⅛ cup basil
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.
Calories: 228kcal | Carbohydrates: 6g | Protein: 19g | Fat: 15g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 345mg | Sodium: 828mg | Potassium: 290mg | Fiber: 1g | Sugar: 2g | Vitamin A: 796IU | Vitamin C: 13mg | Calcium: 62mg | Iron: 2mg