Feta and Tomato Egg Muffins
Make ahead egg muffins with feta cheese, tomato, and onion. Perfect for a quick delicious breakfast and easy to prep ahead for the week!
Make This Recipe
Ingredients
1 cup of cherry tomatoes diced
½ cup of onion diced
½ cup feta cheese
6 Large Eggland’s Best eggs
¼ teaspoon garlic salt
Preparation
- Preheat the oven to 325°F. Coat 8 muffin-tin cups with cooking spray.
- Whisk Eggland’s Best eggs and garlic salt in a medium bowl.
- Add tomatoes, onion, and feta to the muffin tin equally.
- Pour the egg mixture over the tomatoes and feta in the muffin cups. Top with extra cheese if desired.
- 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.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 egg muffin |
|---|---|
| Calories | 83 |
| Fat | 5.7g |
| Saturated Fat | 2.5g |
| Cholesterol | 1.3mg |
| Sodium | 171mg |
| Carbohydrates | 1.3g |
| Dietary Fiber | .2g |
| Protein | 6.8g |