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 three days or in the freezer for up to a month and reheat in the air fryer or microwave before enjoying!
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