Feta and Tomato Egg Muffins

Prep Time
5 min.
Cook Time
20-25 min.
Recipe by:

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


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


  1. Preheat the oven to 325°F. Coat 8 muffin-tin cups with cooking spray.
  2. Whisk Eggland’s Best eggs and garlic salt in a medium bowl.
  3. Add tomatoes, onion, and feta to the muffin tin equally.
  4. Pour the egg mixture over the tomatoes and feta in the muffin cups. Top with extra cheese if desired.
  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.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
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