HIGH-PROTEIN SUN-DRIED TOMATO, BASIL, & FETA EGG MUFFINS
These sun-dried tomato, basil, and feta egg muffins are the latest variation I’ve been loving of my high-protein breakfast meal prep. So many of you let me know on Instagram that you’re in need of high-protein, easy breakfast ideas so I’m continuing to work on more! These egg muffins have a similar texture to the Starbucks egg bites, which I love, because you blend up your eggs with cottage cheese, and they’re a great low carb option if you’re looking for that. You could definitely personalize these to be any flavor you’d like!
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HIGH-PROTEIN SUN-DRIED TOMATO, BASIL, & FETA EGG MUFFINS
HIGH-PROTEIN SUN-DRIED TOMATO, BASIL, & FETA EGG MUFFINS
12-15
servings10
minutes30
minutesGluten-free, low-carb egg muffins that are made with extra protein by blending in cottage cheese.
Ingredients
8 eggs
1 + 1/2 cups cottage cheese
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 cup chopped sun-dried tomatoes
1 cup finely chopped basil leaves
1 cup crumbled feta cheese
Directions
- Preheat oven to 325 degrees and either spray with oil or line a muffin tin with muffin liners.
- Add your eggs, cottage cheese, and spices to a blender or food processor and blend on high speed until completely smooth.
- Pour the egg mixture into the muffin tin evenly (do not fill higher than 3/4 full or they will over-inflate when they cook!) and equally distribute the sun-dried tomatoes, basil, and feta.
- Place in the oven for 25-30 minutes, or until a toothpick comes out clean and the tops are beginning to brown. They will deflate slightly when they come out of the oven.
- Let the egg muffins cool completely once cooked before removing from the muffin tin (this will make them easier to remove) and place them in an airtight container.
- Store the egg muffins in the refrigerator for up to four days or in the freezer for up to a month and reheat in the air fryer or microwave before enjoying!
I have made these twice in the last three weeks! They are light, airy, tasty and pack a protein punch. Great on the go, as a morning snack or warmed up to eat with my coffee. Will definitely recommend these to others!
These are my go to breakfast meal prep recipe! I make these or another version from Jenn almost every week. Such a great way to start the day with protein and flavor. We love how they turn out so creamy (with the blended cottage cheese) and so satisfying. Thanks for the amazing recipe and would highly recommend!
I don’t know why this has such low reviews, they come out great and taste amazing! They also keep well, I make them on Sunday and they last me the week.
I just made these and my husband and I love them! Perfect for on the go mornings and we’re always looking to add protein. Loved this flavor combination can’t wait to try others!
I’ve made these a few time and my whole family loves them. The only problem- they stick terribly to the pan. I’ve tried: cooking spray and a heavy olive oil coating to prevent this. I’ve also tried using paper muffin cups and a lot of the egg sticks to that. Would love any suggestions!
The first batch I made half the muffin stayed in the pan. I made that batch with my hand mixer and sprayed olive oil, used a cheap pan. Today, I tried again – I used my best pan (calphalon), used a whisk, and used Pam and they cooked much better and came out more cleanly lie 1/8th left in the pan. but not perfect. I do wonder if the blender/mixer puts too much air in the eggs… I also did not let them cool all the way. Waited about 5 min.
Do you know the calorie, fat, and protein breakdown for these?
1 muffin: 94cal, 5.4g fat, 8.5g protein is what my calorie app came in at! i used low fat cottage cheese and feta though.
Line your tray with parchment paper! Mine never stick.
I use muffin pan liners and spray a little cooking spray in the liners before filling. Works so well the liners were nearly falling off when I packed them up for the week.
I had the same problem with egg muffins. I purchased a silicone muffin pan and still use cooking spray and have to use knife to “free” them from the pan but they come out much better from a silicone pan than a regular pan.
These are sooooooo good!
I used veg oil to grease my muffin tin and had no problem with sticking. Easy to put together with minimal cleanup. These would be great to pack for lunch with salad greens