Sun-Dried Tomato and Feta Savory Muffins

When the scrambled eggs start tasting a little too much like eggs, swap for these Sun-Dried Tomato and Feta Savory Muffins! If you’re a fan of my breakfast biscuits and egg muffins, these are like a happy medium — still protein and veggie packed, but such a fun way to mix up your morning & seriously so easy to make ahead and take on the go. Plus they’re freezer-friendly for prepping ahead. Looking for a dairy-free version? Check out my High Protein Savory Breakfast Muffins.

Sun-Dried Tomato and Feta Savory Muffin ingredient notes:

Sun-dried tomatoes: I love the rich, savory saltiness that sun-dried tomatoes bring to a dish, and these breakfast muffins are no exception. They elevate the meal to that next level and are balanced by the sweetness of the sausage and sweet potato for that perfect bite. If you’re limiting salt intake, you can also rinse before adding.

Almond flour: I recommend using a blanched almond flour here as it’s made from skinless almonds, making it lighter in color, with less of a nutty flavor than unblanched almond flour. You can also swap for regular all-purpose flour if you are not making these gluten-free; however, the ratio is not always a perfect 1:1, so you may need additional flour to achieve the right texture.

Sweet Potato: Grated sweet potato is the secret to keeping these breakfast muffins tender and moist without weighing them down. Plus, it sneaks in extra fiber and nutrients—because who doesn’t love a little health boost with their muffin?

Egg: Last, but certainly not least…eggs! Even if you’re not an egg person, I encourage you to give this recipe a try — I find that the veggies, meat, and cheese balance out the mixture nicely, giving more of a muffin taste than an eggy breakfast.

SUN-DRIED TOMATO AND FETA SAVORY MUFFINS

Recipe by Jenn Lueke

4.3 from 30 votes

Makes

Adjust servings

+

–

24

muffins

Prep time

20

minutes

Cooking time

30

minutes

When the scrambled eggs start tasting a little too much like eggs, swap for these Sun-Dried Tomato and Feta Savory Muffins! If you’re a fan of my breakfast biscuits and egg muffins, these are like a happy medium — still protein and veggie packed, but such a fun way to mix up your morning & seriously so easy to make ahead and take on the go. Plus they’re freezer-friendly for prepping ahead. Looking for a dairy-free version? Check out my High Protein Savory Breakfast Muffins.

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Ingredients

• 1 dozen eggs

• 24 ounces pre-cooked sausage or veggie sausage

• 1.5 packed cups grated sweet potato (about 1 medium sweet potato, peeled)

• 6 ounces crumbled feta cheese (3/4 cup), can sub vegan feta

• 1/2 cup chopped sun-dried tomatoes

• 2 1/2 cups blanched almond flour

• 2 teaspoons baking powder

• 1 teaspoon garlic powder

• 1 teaspoon dried oregano

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

Directions

• Preheat the oven to 350°F and oil two non-stick muffin tins with a neutral oil (Recommended to use silicone muffin liners if you don’t have a great non-stick muffin tin)
• Whisk the eggs in a large mixing bowl. Add the chopped sausage, grated sweet potato, crumbled feta, and sun-dried tomatoes and mix to combine.
• Add the dry ingredients—almond flour, baking powder, garlic powder, oregano, salt, and black pepper—to the bowl. Stir with a rubber spatula until just incorporated.
• Transfer the mix to the prepared muffin tins, filling each one until just about full. Bake until golden on top and a toothpick comes out clean, 24 to 28 minutes.
• Cool to room temperature in the muffin tin on the counter before removing each muffin.

Notes

• Store it: Refrigerate in a sealed container for up to 4 days, or freeze for 1 month.
• Reheat it: From the refrigerator, microwave until warmed, about 1 minute, or air fry or bake at 350°F until warmed, about 5 minutes. From the freezer, microwave for 1 minute, then bake or air fry at 350°F until warmed through, 5 to 10 minutes.
• For the meat, I used pre-cooked breakfast chicken sausage links, diced into 1/4-inch cubes.

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