Imagine starting your day with a mouthwatering, protein-rich breakfast that's not only incredibly delicious but also takes less than 30 minutes to prepare. These High Protein Sun-Dried Tomato Basil Feta Egg Muffins are about to become your new morning obsession! Packed with Mediterranean-inspired flavors and wholesome ingredients, these grab-and-go muffins will transform your breakfast routine from boring to extraordinary, delivering a nutritious punch that will keep you energized and satisfied all morning long.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 6 large eggs
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh basil, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Preheat the oven to 375°F (190°C). Thoroughly grease a 12-cup muffin tin with cooking spray or line with silicone muffin cups to prevent sticking.
- In a large mixing bowl, crack all 6 eggs and whisk them thoroughly until the whites and yolks are completely combined and slightly frothy.
- Prepare the add-in ingredients by finely chopping the sun-dried tomatoes, crumbling the feta cheese, and roughly chopping the fresh basil leaves.
- Add the chopped sun-dried tomatoes, crumbled feta cheese, and fresh basil to the whisked eggs.
- Sprinkle in the salt, black pepper, and garlic powder. Gently stir all ingredients until evenly distributed throughout the egg mixture.
- Using a ladle or measuring cup, carefully pour the egg mixture into each muffin cup, filling them about 3/4 full to allow room for rising.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are puffy, golden around the edges, and set in the center.
- Remove from the oven and let the muffins cool in the tin for 5 minutes to help them set and make removal easier.
- Gently remove the egg muffins from the tin using a small spatula or butter knife. Serve warm or store in an airtight container in the refrigerator for up to 4 days.
Tips
- Grease Your Pan Thoroughly: Use a non-stick cooking spray or silicone muffin cups to ensure easy removal of your egg muffins.
- Whisk Eggs Completely: Take time to whisk eggs until they're fully combined and slightly frothy for a lighter, fluffier texture.
- Chop Ingredients Uniformly: Finely chop sun-dried tomatoes and basil to ensure even distribution of flavors in each muffin.
- Don't Overfill: Fill muffin cups only about 3/4 full to allow room for rising and prevent overflow.
- Check for Doneness: Muffins are ready when they're puffy, golden around the edges, and set in the center.
- Cool Briefly Before Removing: Let muffins rest in the tin for 5 minutes to help them set and make removal easier.
- Make Ahead and Meal Prep: These muffins can be stored in the refrigerator for up to 4 days, making them perfect for busy mornings!
Nutrition Facts
Calories: 95kcal
Carbohydrates: g
Protein: 7g
Fat: 7g
Saturated Fat: g
Cholesterol: 135mg
