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...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. 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. 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.
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NUTRITION PER SERVING (Read more)
Ingredients
Method
Gather your ingredients and preheat the oven to 200°c or 180°C fan.
Heat half of the oil in a frying pan and fry the broccoli for 5-7 minutes.
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.
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.
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.
User comments (40)
Great recipe, did it in a round baking tray (took 50min in 150fan) and served as a main part of supper dividing into 4 parts.
Very easy to make and packed with flavor
Delicious! Used smoked sun-dried tomatoes, so halved the qty cuz they’re pretty flavorful and omitted paprika. Oiled tin *and* cut squares of parchment for bottoms. If you make the squares big, the corners sticking out can be used to lift the muffins.
Easy to make and tastes lovely. Great for breakfast or lunch.
May have made a little too moist but still tasty
These were really good. Took a bit of time to make, but they were super tasty.
Lovely combination of ingredients, for my personal taste 80 gr sundried tomatoes is a bit much, dominating above other tastes. I'll try 50 gr, next time. Thanks great info's.
Really yummy! So quick and easy, great recipe. I used cupcake liners and had no trouble with anything sticking to the pan
Really tasty, was hard pressed not to eat all 12 ! .. i asked virtual dr rupy if i could use muffin cases and he said yes but to oil them first .. a little difficult to get out but certainly saved my muffin tin 🤣 .. will defo make more with different ingredients ❤️
They tasted quite nice but they stuck to the pan and so not sure I would make again - unless I find some other way to do them. I lined the bottom of holes in the pan with some greaseproof paper but not the sides - it has been a really big job to clean the pan.
I doubled the batch and it took a long time to cook - more like 40m at 275
Excellent, definitely make again. Added extra paprika but really good to have in the freezer.
Very tasty. Didn’t have sun-dried tomatoes so I added some sundries tomatoes and some chopped cherry tomatoes. The only difficulty I had was peeling off the muffin papers. I’ve tried before without paper cases and they stuck in the tin. Any advice would be welcomed.
Soo good. I used silicone moulds and let them cool before taking them out. I also used basil as i didnt have the other herb. Amazing tasty packed lunch. Packed with flavour.
I have cooked in silicon molds greased with butter and paper muffin cases, the former was definitely easier to eat
Easy and delicious. Great breakfast or lunch.
Tasty and very easy. Thanks!
Easy to make and taste great. Perfect for breakfast or snack on the go.
Absolutely delicious and so easy
Loved it! Made it twice this weekend.
They are very forgiving indeed! I didn't use milk, sun-dried tomato paste, chives or spring onions and they turned out just perfect! I steamed the broccoli instead of frying. Great recipe!
These were lovely although I lost some of the bottoms as they stuck fast in the muffins tray..despite me greasing it well with butter! Only made 6 to try them out. I'll be making more next time!
This is a great recipe! I didn't have sun dried tomato paste, but it still turned out well.
Excellent flavor! So easy to make. Didn’t use milk and included more feta instead. Worked great! I I would like to know if it’s possible to make this with an option to replace so many eggs, Maybe only three eggs instead of six.
Recipe was perfect - so tasty
Easy to cook and so delicious. Love it
This is a fantastic recipe. My son has one everyday for his lunch, sandwiches always come home and this gets devoured! One thing I experimented with is not cooking broccoli or asparagus in advance, which I include also, and they cook fine in the mix. I also had terrible sticking issues even with butter greasing so I cut up 4 parchment paper strips and divide each in 3 - works great as liners.
Made these this afternoon, super easy and tasty despite not finding chives and sun dried tomato paste!
Very tasty, maybe could add a small bit of bacon as a treat
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.
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.
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.
These muffins are delicious. Healthy can be tasty! I'll definitely make these again
Thanks for a great recipe.
Really good!!! I used the small muffin tray didn’t use the entire baking time. Probably only about 10min at 400F
Very nice savoury muffin
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.
Great for picnic.
I think it’s perfect!!
Great breakfast bites
Really easy to make and taste delicious!