Egg, Tomato and Feta Muffin

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Egg, Tomato and Feta Muffin

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Start your day right with this delightful Egg, Tomato, and Feta Muffin. Fluffy and flavourful, each bite offers a satisfying combination of creamy feta and fresh tomato. Making these muffins a delicious and convenient option for a quick breakfast or a packed lunch. Enjoy them warm or cold.

  • Author: Helen
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 6 1x
  • Category: Sides
  • Method: Oven

Ingredients

Scale

6 Eggs

60 gram Cherry tomatoes

60 gram Feta cheese

Instructions

1. Pre-heat the oven to 190 C.

2. Crack the eggs into a jug and whisk. Once combined, pour into muffin cases in a muffin tin.

3. Divide the chopped tomatoes and crumbled feta cheese between the egg muffins. Push down so that that ingredients are mixed into the egg.

4. Bake for 15 minutes or until the egg is cooked through. Set a timer for the cooking time, then clean your station before moving on to the next dish. 

5. Allow to cool and store in an airtight container in the fridge.

Notes

Cooking Method

Oven

Equipment required

Mixing bowl and muffin tin

Storage

Allow to cool and store in the fridge. Eat within 3 days.

Reheating instructions

Muffins can be eaten hot and cold. To reheat pop in the microwave for 20 seconds.

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