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Photo: Carolyn Hodges, M.S., RDN
Active Time:10 minsTotal Time:40 minsServings:4Jump to Nutrition Facts
Active Time:10 minsTotal Time:40 minsServings:4
Active Time:10 mins
Active Time:
10 mins
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½cupscherry tomatoes, halved2ouncesfeta cheese, cubed6large eggs¼teaspoonsaltGround pepper to tasteThinly sliced fresh basil for garnish
Cook Mode(Keep screen awake)
Ingredients
1 ½cupscherry tomatoes, halved
2ouncesfeta cheese, cubed
6large eggs
¼teaspoonsalt
Ground pepper to taste
Thinly sliced fresh basil for garnish
DirectionsPreheat oven to 325°F. Coat 8 muffin-tin cups with cooking spray or use silicone muffin-tin liners.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.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 aheadRefrigerate 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.EquipmentMuffin tin with 12 (1/2-cup) cupsOriginally appeared: EatingWell.com, May 2021
Directions
Preheat oven to 325°F. Coat 8 muffin-tin cups with cooking spray or use silicone muffin-tin liners.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.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 aheadRefrigerate 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.EquipmentMuffin tin with 12 (1/2-cup) cups
Preheat oven to 325°F. Coat 8 muffin-tin cups with cooking spray or use silicone muffin-tin liners.
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.
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
Originally appeared: EatingWell.com, May 2021
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Nutrition Facts(per serving)155Calories10gFat3gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
