Sundried Tomato, Broccoli & Feta Egg Muffins

These egg muffins are a great option for a healthy, savoury snack and also happen to be grain and gluten free. Eggs are nutrient rich and full of qual...ity protein which helps to repair cells and fuel your energy, making this a great recipe for when you're on the go. Read more These egg muffins are a great option for a healthy, savoury snack and also happen to be grain and gluten free. Eggs are nutrient rich and full of quality protein which helps to repair cells and fuel your energy, making this a great recipe for when you're on the go.

Prep time
10 mins
Cook time
35 mins
FREEZER FRIENDLY
Yes
SHELF LIFE
4 days
Contains
Dairy, Eggs
Ingredients
Makes 12
broccoli
finely chopped
sundried tomatoes
finely chopped
feta cheese
crumbled
spring onion
finely sliced
milk (dairy)
smoked paprika
sundried tomato paste
chives
finely sliced
eggs

NUTRITION PER SERVING (Read more)

111kcal
Calories
7g
Total Fat
6g
Carbs
3g
Sugars
7g
Protein
2g
Fibre
1mg
Iron
6%
 
23mg
Magnesium
5%
 
116mg
Phosporus
9%
 
359mg
Potassium
8%
 
130mg
Sodium
6%
 
0mg
Vitamin B1
0%
0.4mcg
Vitamin B12
17%
 
0.6mcg
Vitamin D
3%
 
1mg
Vitamin E
7%
 
45mcg
Vitamin B9
11%
 
86mcg
Vitamin A
10%
 
17mg
Vitamin C
19%
 
0.8mg
Zinc
7%
 
47mcg
Vitamin K
39%
 
0.1mg
Copper
11%
 
0.2mg
Vitamin B2
15%
 
0.8mg
Vitamin B3
5%
 
0.1mg
Vitamin B6
6%
 
66mg
Calcium
5%
 
Calories: 111kcal; Total Fat: 7g; Carbs: 6g; Sugars: 3g; Protein: 7g; Fibre: 2g; Iron: 1mg (6%); Magnesium: 23mg (5%); Phosporus: 116mg (9%); Potassium: 359mg (8%); Sodium: 130mg (6%); Vitamin B1: 0mg (0%); Vitamin B12: 0.4mcg (17%); Vitamin D: 0.6mcg (3%); Vitamin E: 1mg (7%); Vitamin B9: 45mcg (11%); Vitamin A: 86mcg (10%); Vitamin C: 17mg (19%); Zinc: 0.8mg (7%); Vitamin K: 47mcg (39%); Copper: 0.1mg (11%); Vitamin B2: 0.2mg (15%); Vitamin B3: 0.8mg (5%); Vitamin B6: 0.1mg (6%); Calcium: 66mg (5%)
Show more

Notes

Alternatives:

sundried tomatoes - olives, capers, roasted red peppers

feta - cheddar, parmesan, pecorino

Contains
Dairy, Eggs
Ingredients
Makes 12
broccoli
finely chopped
sundried tomatoes
finely chopped
feta cheese
crumbled
spring onion
finely sliced
milk (dairy)
smoked paprika
sundried tomato paste
chives
finely sliced
eggs

Ingredients

Makes 12
broccoli
finely chopped
sundried tomatoes
finely chopped
feta cheese
crumbled
spring onion
finely sliced
milk (dairy)
smoked paprika
sundried tomato paste
chives
finely sliced
eggs

Method

Your notes

1

Gather your ingredients and preheat the oven to 200°c or 180°C fan.

2

Heat half of the oil in a frying pan and fry the broccoli for 5-7 minutes.

3

In a large bowl whisk your eggs and then add the broccoli, sundried tomatoes, spring onions, milk, smoked paprika, sundried tomato paste and most of the feta, then season with salt and pepper and whisk again.

4

Brush the muffin tray with the remaining oil, then pour in the egg mixture. Top with chives and remaining feta, and bake in the oven for 20-25 minutes until risen and golden.

5

Cool slightly and remove from the muffin tray before eating. to freeze, individually wrap the muffins and place in a freezer bag. they will keep for 3 months.

Notes

Alternatives:

sundried tomatoes - olives, capers, roasted red peppers

feta - cheddar, parmesan, pecorino

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User comments (13)

Nasreen Last week

Made these this afternoon, super easy and tasty despite not finding chives and sun dried tomato paste!

Brooke 2 weeks ago

Very tasty, maybe could add a small bit of bacon as a treat

Nina 4 weeks ago

Just made these today. Brilliant to be able to reduce the quantity and they turned out perfect. Thanks for the freezing tips too ! Very tasty and gourmet.

Caro 4 weeks ago

Very easy to prepare and adjust to your taste.
I didn’t have any broccoli so I used courgette,
I also added some leftover mozzarella and chopped parsley and oven roasted garlic. I used sheepsmilk instead of cow.

Heather 4 weeks ago

Delicious - a keeper for sure!! However they stuck badly to the silicone and regular muffin pans, even though I used olive oil spray and experimented with leaving some for 5, 10, 20 mins before removing. Is there a secret to stopping them sticking please?
Team response: Thanks so much for your feedback about the sticking — it’s such a common (and frustrating!) issue with egg muffins. Even with oil spray, they can be a bit stubborn. A few little tricks that might help next time: try using parchment muffin cases or greasing with a bit of butter instead of spray (it can coat more evenly). Also, letting them cool completely before removing can sometimes do the trick.

Nancy 2 months ago

These muffins are delicious. Healthy can be tasty! I'll definitely make these again
Thanks for a great recipe.

Yilda 3 months ago

Really good!!! I used the small muffin tray didn’t use the entire baking time. Probably only about 10min at 400F

Louise 4 months ago

Very nice savoury muffin

Margaret 5 months ago

Nice flavours, but sank a lot after taking them out of oven. I would use muffin paper next time as these did not want to come out of the pan despite oiling muffin tin and leaving to cool.

Marena 5 months ago

Great for picnic.

Lesvia 7 months ago

I think it’s perfect!!

Adriana 7 months ago

Great breakfast bites

Jenny 7 months ago

Really easy to make and taste delicious!

Recipe categories: Night Shift, Snacks

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