Feta and sun-dried tomato egg muffins are incredibly tasty and easy to make. Less than 30 minutes and they are ready to enjoy!
Egg centered breakfasts are important around my household. We currently have over 30 dozen eggs from our chickens. I have found these egg muffins are my favorite way to use many eggs for one recipe. I pay for all the chicken food; I may as well make sure I’m getting the most out of the eggs they provide for me.
Having a yummy breakfast that is easy to take on the go for my husband to eat on his drive to work is another reason these are so great. Him being able to just throw them in the microwave for about 30 seconds and them being ready to eat is so convenient. Makes for a smoother morning, and breakfast isn’t skipped.
These are vegetarian friendly, but don’t lack in flavor! The sundried tomatoes and feta cheese combination is amazing. Just make sure you don’t use sun-dried tomatoes that are in oil. I don’t think these would turn out right because of the oil.
You can make a double batch of these and freeze the extras for later. A great way to meal prep for the week.
Other Quick and Easy Breakfast Recipes to Try
Ingredients
- Eggs
- Feta Cheese
- Sun-dried Tomatoes
- Sour Cream
- Salt
- Pepper
- Crushed Red Pepper
Instructions
- Preheat the oven to 350 degrees. Grease the muffin tin and set aside.
- In a mixing bowl, add the eggs, sour cream, salt, pepper, and crushed red pepper. Whisk together.
- Roughly chop the sun-dried tomatoes. Add them and feta cheese to the mixture. Gently stir to incorporate.
- Equally portion out the egg mixture between the 12 slots in the muffin tin.
- Bake for 20 minutes. Let rest about 5 minutes before removing from the muffin tin. Serve while warm or let cool and refrigerate in an airtight container.
Feta and Sun-Dried Tomato Egg Muffins
Feta and sun-dried tomato egg muffins are incredibly tasty and easy to make. Less than 30 minutes and they are ready to enjoy!
Ingredients
- 7 Large Eggs
- 1/4 C Sour Cream
- 1/4 Tsp Salt
- 1/8 Tsp Pepper
- 1/4 Tsp Crushed Red Pepper
- 3/4 C Feta Cheese (crumbled)
- 1/2 C Chopped Sun-dried Tomatoes
Instructions
- Preheat the oven to 350 degrees. Grease the muffin tin and set aside.
- In a mixing bowl, add the eggs, sour cream, salt, pepper, and crushed red pepper. Whisk together.
- Roughly chop the sun-dried tomatoes. Add them and feta cheese to the mixture. Gently stir to incorporate.
- Equally portion out the egg mixture between the 12 slots in the muffin tin.
- Bake for 20 minutes. Let rest about 5 minutes before removing from the muffin tin. Serve while warm or let cool and refrigerate in an airtight container.
Notes
These keep well in the refrigerator for many days.
Nutrition Information:
Yield: 4 Serving Size: 3 Egg MuffinsAmount Per Serving: Calories: 248
[…] sure to try some of my other breakfast recipes like Apple Cinnamon Oatmeal Bake, Strawberry Scones, Feta and Sun-Dried Tomato Egg Muffins, and Blueberry Lime […]