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!

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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

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

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Eggland's Best

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

Cooking Instructions

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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 White 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.