Sun-Dried Tomato and Feta Savory Muffins
When the scrambled eggs start tasting a little too much like eggs, swap for these savory breakfast 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.
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SUN-DRIED TOMATO AND FETA SAVORY MUFFINS
SUN-DRIED TOMATO AND FETA SAVORY MUFFINS
24
muffins20
minutes30
minutesWhen the scrambled eggs start tasting a little too much like eggs, swap for these savory breakfast 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.
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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 350F 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 chicken sausages, 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. Refrigerate in a sealed container for up to 4 days, or freeze for 1 month.
Notes
- For the meat, I used pre-cooked breakfast chicken sausage links, diced into 1/4-inch cubes.
- Reheating: From the refrigerator, microwave until warmed, about 1 minute, or air fry or bake at 350F until warmed, about 5 minutes. From the freezer, microwave for 1 minute then bake or air fry at 350F until warmed through, 5 to 10 minutes.
- S
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Hi! Can you use white flour in place of almond flour? Thanks!!
I would guess yes, but way less..maybe to start with 1cup the most
I haven’t personally tested it with regular flour, typically you can swap almond and regular AP flour 1:1, but I would start with 2 cups regular flour and add more in 1/4cup increments as needed (up to 2 1/2 cups). The batter should still be wet, but not runny. I suggest using the recipe video as a reference to make sure your texture is right before baking!
Can you make without flour?
If you omit the flour, these will be more like egg bites versus a breakfast muffin. If that’s what you’re looking for, I recommend checking out my egg muffin variations, there’s a similar sun-dried tomato and feta recipe: https://jenneatsgoood.com/?s=egg+muffins