5 INGREDIENTS • 5 STEPS • 30MINS

Feta and Tomato Egg Muffins

Name: Feta and Tomato Egg Muffins
Total time: PT1800.0S
Yield: 6
Ingredients: 8 Egg; 1 cup Cherry Tomato; 1/2 cup Onion; 1/2 cup Feta Cheese; 1/4 teaspoon Garlic Salt

Recipe

Make ahead egg muffins with feta cheese, tomato, and onion. Perfect for a quick delicious breakfast and easy to prep ahead for the week!

Love This Recipe?

Add to plan

Feta and Tomato Egg Muffins

Save

Make ahead egg muffins with feta cheese, tomato, and onion. Perfect for a quick delicious breakfast and easy to prep ahead for the week!

Eggland's Best

ONLY EGGLAND’S BEST hens are fed our proprietary all-vegetarian feed—that’s what makes our eggs more nutritious.

30MINS

Total Time

$3.34

Cost Per Serving

Ingredients

Servings

6

us / metric

8

Sponsored

Eggland's Best Classic Eggs

1 cup

Cherry Tomato, diced

1/2 cup

Onion, diced

1/2 cup

Feta Cheese

1/4 tsp

Garlic Salt

Nutrition Per Serving

VIEW ALL

Calories

138

Fat

8.9 g

Protein

10.5 g

Carbs

3.4 g

Love This Recipe?

Add to plan

Feta and Tomato Egg Muffins

Save

Eggland's Best

ONLY EGGLAND’S BEST hens are fed our proprietary all-vegetarian feed—that’s what makes our eggs more nutritious.

Cooking InstructionsHide images

step 1

Preheat the oven to 325 degrees F (170 degrees C). Coat 8 muffin-tin cups with cooking spray.

step 2

Whisk Eggland's Best Classic Eggs (8) and Garlic Salt (1/4 tsp) in a medium bowl.

step 3

Add Cherry Tomato (1 cup), Onion (1/2 cup), and Feta Cheese (1/2 cup) to the muffin tin equally.

step 4

Pour the egg mixture over the tomatoes and feta in the muffin cups. Top with extra cheese if desired.

step 5

Bake until the egg mixture is set, 20 to 25 minutes. Let cool in the pan for 5 minutes before serving. If not serving immediately, transfer to a wire rack to cool completely before refrigerating for up to 4 days or freezing for up to 3 months.