Baked Sun-Dried Tomato Feta Muffins
Egg muffins with sun-dried tomatoes, feta, and oregano, batch-baked for a Greek high-protein breakfast.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 180°C (350°F) and grease a 4-hole muffin tin with olive oil. Whisk together 4 eggs, 60ml milk, 16g Parmigiano, 10g ground flaxseed, 6g chia seeds, 0.5 tsp dried Italian herbs, 0.125 tsp salt, and 0.25 tsp pepper until smooth. Fold in 72g crumbled feta, 48g chopped sun-dried tomatoes, and 1 tsp fresh oregano, distributing evenly.
Bake
Divide mixture between 4 muffin holes, filling each three-quarters full. Bake at 180°C for 18–20 minutes until tops are set, golden, and a skewer inserted comes out clean.
Rest and plate
Cool muffins in tin 10 minutes, then run a knife around each and lift onto a cooling rack. Once cooled fully, portion into 2 airtight containers of 2 muffins each, refrigerate up to 4 days. Reheat 2 muffins in the microwave for 40 seconds or in the oven at 160°C for 5 minutes, then serve with cucumber slices or Kalamata olives.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.