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.
NUTRITION PER SERVING (Read more)
Notes
Alternatives:
sundried tomatoes - olives, capers, roasted red peppers
feta - cheddar, parmesan, pecorino
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.
Notes
Alternatives:
sundried tomatoes - olives, capers, roasted red peppers
feta - cheddar, parmesan, pecorino
User comments (13)
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!