Italian-Style Healthy Breakfast Egg Muffins
Servings: 3 (1 serving is 4 muffins)
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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, ½ tsp salt
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.
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