Three-ingredient baked feta and cherry tomato egg muffins

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Three-ingredient baked feta and cherry tomato egg muffins


Three-ingredient baked feta and cherry tomato egg muffins

The baked feta and cherry tomato pasta became famous on TikTok and Instagram for good reason—the combination is delicious! Here we transformed this trend into a super-simple 3-ingredient breakfast option you can enjoy all week long. All you need to do is fill muffin cups with halved cherry tomatoes and cubed feta, then fill with beaten eggs and optional fresh basil and bake until set. It’s an easy, oh-so-tasty way to start your morning

Active Time:

10 mins

Total Time:

40 mins

Servings:

4

Ingredients

  • 1 ½ cups cherry tomatoes, halved

  • 2 ounces feta cheese, cubed

  • 6 large eggs

  • ¼ teaspoon salt

  • Ground pepper to taste

  • Thinly sliced fresh basil for garnish

Directions

  1. Preheat oven to 325°F. Coat 8 muffin-tin cups with cooking spray or use silicone muffin-tin liners.

  2. Divide tomatoes and feta among the prepared cups. Whisk eggs, salt and pepper to taste in a medium bowl. Pour the eggs over the tomatoes and feta in the muffin cups. Top with basil, if desired.

  3. Bake until the eggs are 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.

To make ahead

Refrigerate cooled egg muffins for up to 4 days or freeze for up to 3 months. Reheat in the microwave in 30-second increments until steaming.

Equipment

Muffin tin with 12 (1/2-cup) cups

Nutrition Facts (per serving)

155Calories

10gFat

3gCarbs

12gProtein

Reviews –

09/15/2022

Delicious! But I made mine in an 8 x 8 pan and cut it into 4 pieces. It’s easier!

07/14/2023

My husband and I love these. They are a perfect alternative for breakfast, lunch and even a snack. I like to use fresh basil and chives. I didn’t use muffin cups, instead I greased four ramekins and they came out perfect.

07/10/2023

This was not my favorite. Muffins did not cook entirely even at 25 minutes. I used baking cups but the muffins stuck to them. Flavors were good but it would have been easier to do scrambled eggs with feta and tomato on top.


By Carolyn Hodges, MS, RDN /

Freelance Writer

Location: Cleveland, Ohio

Education: B.S. in Food & Nutrition/Dietetics, Loyola University Chicago; M.S. in Public Health Nutrition, Case Western Reserve University

Expertise: Nutrition and wellness, recipe development, meal planning, meal prep, family meals
– Culinary nutrition expert
– Founder of The Dinner Shift website

Experience

Carolyn Hodges, M.S., RDN, has been an EatingWell contributor since 2018. She is a culinary nutrition content creator and recipe developer for clients with a focus on family meal planning, meal prep, weeknight-friendly recipes, and general nutrition and wellness topics.

Highlights
– Founder and creator of The Dinner Shift, a food-rule-free website dedicated to helping families get dinner on the table with weeknight-friendly recipes, simple meal planning and meal-prep basics
– Over 5 years of experience creating food- and nutrition-related content for clients, including recipe development and food photography
– Extensive experience in health and wellness programming and education, including nearly a decade of experience teaching nutrition at the college level

When she’s not creating content for The Dinner Shift website, Carolyn develops and photographs recipes and creates nutrition-related content for clients. She has developed over 300 recipes for clients since 2018.

She is a registered dietitian who leverages her training in public health nutrition and experience in higher education and corporate wellness programming, along with a decade of feeding her own family, to develop content covering a variety of food, nutrition, cooking and health-related topics.

(Source: eatingwell.com; May 1, 2021; https://tinyurl.com/mwvz7uc7)