Fridge Friend Recipes
Feta and Tomato Egg Muffins recipe
Portable egg muffins filled with salty feta and juicy tomatoes. They are ideal for breakfast boxes or a quick savoury snack.
25 min · Easy · Mediterranean Jump to method
Ingredients
- 6 Eggs
- 100g Feta
- 2 Tomatoes
- 10g Butter
- 1 pinch Sea Salt
- 1 pinch Black Pepper
- 2 Spring Onions
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 137 kcal |
| Protein | 8.7 g |
| Carbohydrates | 1.8 g |
| Fat | 10.4 g |
| Saturated fat | 4.7 g |
| Fibre | 0.4 g |
| Sugar | 1.2 g |
| Sodium | 172 mg |
Why this works
A savoury, protein-rich breakfast option that is relatively low in carbohydrate but moderate in saturated fat and sodium due to the feta and added salt.
High-quality protein. Eggs and feta provide complete protein, which supports satiety and muscle maintenance.
Calcium and B12. Feta and eggs contribute calcium for bone health and vitamin B12 for red blood cell formation and nervous system function.
Sodium watch. Feta and the pinch of sea salt make this dish relatively higher in sodium than plain egg dishes.
Method
- Preheat the oven to 180°C (Fan 160°C, 356°F, Gas Mark 4) and lightly grease a muffin tin with butter.
Make sure the oven has fully come up to temperature before the tin goes in, as a properly hot oven helps the muffins rise evenly rather than spreading flat. Smear the butter in a thin film over the base and up the sides so the egg mixture releases cleanly.
- Beat the eggs with a pinch of sea salt and black pepper, then stir in the crumbled feta and chopped tomatoes.
Beat just until the yolks and whites are fully combined and the mixture looks evenly yellow; overbeating can make the finished muffins a little tough. Drain the tomatoes if they are very juicy so they do not water down the mixture.
- Divide the mixture between the muffin holes and bake for 15-18 minutes until puffed and set.
Leave a little space at the top of each hole, as the eggs will swell and can spill over if overfilled. Watch for the centres to look set with only a slight wobble, rather than wet and shiny, before removing them.
- Leave to cool for 5 minutes before removing from the tin.
Let them rest in the tin until the edges pull back slightly from the sides, which is the best sign they are firm enough to lift out. If they are still delicate, loosen them gently with a small palette knife rather than forcing them out.
- Serve warm or at room temperature.
A warm muffin should feel just set, not steaming-hot, so the flavour of the feta stays creamy rather than greasy. If serving later, let them cool fully first so any covering or storage does not trap steam and make the tops soggy.
Other Feta Recipes
Warm Spinach, Feta and Tomato Omelette
12 min · A fluffy omelette filled with wilted spinach, salty feta and sweet tomatoes. It is a quick savoury dish with a Mediterranean feel and plenty of colour.
Aubergine and Pepper Shakshuka
35 min · A hearty, spiced tomato and pepper dish with softly cooked eggs, lifted by sweet aubergine and red onion. It is comforting, colourful and ideal for brunch or a light supper.
Tomato, Feta and Spinach Stuffed Eggs
20 min · Hard-boiled eggs filled with a creamy feta mixture and bright tomato pieces. They make an elegant snack or light lunch with plenty of flavour in every bite.
Barbecue Salad with Grilled Corn, Tomatoes and Feta
25 min · A fresh summer salad with smoky grilled corn, crisp salad leaves, tomatoes and feta, served with a simple barbecue-style dressing.
Creamy Tomato Baked Eggs
22 min · A simple baked egg dish with a rich tomato base and a soft, creamy finish. It is ideal for a speedy supper or a weekend brunch.
View category
Discover recipes from your fridge contents
Use the FridgeFriend app to recognise the ingredients already in your fridge and help you discover recipes.
