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Fresh basil, salty feta, tangy sun-dried tomatoes and sweet cherry tomatoes: that’s the beautiful combo that gives these healthy egg muffins the name ‘Italian Style’.

Now some might say, isn’t feta cheese strictly Greek? Well, yes and no. The Greek word feta (φέτα) stemms from the Italian word fetta, which means ‘slice’. Here is the info on wikipedia . Buuut I have to admit this style of cheese originates from Greece. It just got an Italian name along the way somehow.

So, I think I can get away with Italian-Style Breakfast Egg Muffins.

Also, these egg muffins are intense (and immense), I tell you! The feta and the sun-dried tomatoes really do their thing to make them an absolute joy to eat.

Below, in the recipe, you’ll find that four muffins are one serving. I think that’s the right amount to feel satisfied in the morning. Otherwise, they also work excellently as a snack!

We also have more tasty egg cups – right this way ! So yummy. They are easily one of my favourite egg protein recipes and certainly a go to egg snack idea !

Or go directly to your favourite-sounding recipe:

• Easy Asian-Style Egg Muffins
• Smokey Tofu & Leek Egg Muffins
• Spicy Bell Pepper Egg Muffins

Ingredients

• 6 sun-dried tomatoes in oil
• 4 cherry tomatoes
• 2 spring onions
• 6 eggs
• 3.5 oz low fat feta cheese
• Salt to taste
• 1 tsp olive oil
• ⅛ cup basil, fresh

Instructions

• Preheat the oven to 200°C/390°F.
• Chop the spring onions, cherry tomatoes, sun-dried tomatoes and basil . 6 sun-dried tomatoes in oil, 4 cherry tomatoes, 2 spring onions, ⅛ cup basil, fresh
• In a mixing bowl whisk sun-dried tomatoes, cherry tomatoes, basil, spring onions , eggs and salt together. 6 eggs, Salt to taste
• Crumble in the feta cheese and stir one more time. 3.5 oz low fat feta cheese
• Grease the muffin slots with olive oil . Pour the mix evenly into the muffin slots. 1 tsp olive oil
• Bake for 20 minutes on 200°C/390°F.
• Enjoy!

NOTES

• Tips: The Italian Egg Muffins are awesome for packing! A little spicy sauce is lush, too.
• Make-ahead? Yes, can be eaten hot or cold
• Freezable? Yes, it can be frozen.

Nutrition

Italian-Style Healthy Breakfast Egg Muffins

Ingredients

• 6 sun-dried tomatoes in oil
• 4 cherry tomatoes
• 2 spring onions
• 6 eggs
• 3.5 oz ( 100 g ) low fat feta cheese
• ( ½ tsp ) Salt to taste
• 1 tsp olive oil
• ⅛ cup ( 3 g ) basil, fresh

Instructions

• Preheat the oven to 200°C/390°F.
• Chop the spring onions, cherry tomatoes, sun-dried tomatoes and basil .
• In a mixing bowl whisk sun-dried tomatoes, cherry tomatoes, basil, spring onions , eggs and salt together.
• Crumble in the feta cheese and stir one more time.
• Grease the muffin slots with olive oil . Pour the mix evenly into the muffin slots.
• Bake for 20 minutes on 200°C/390°F.
• Enjoy!

Video

Nutrition