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Feta & Tomato Egg Muffins

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Prep Time: 5 Min Cook Time: 20-25 Min Yield: 7


  • 1 cup of cherry tomatoes diced
  • 1/2 cup of onion diced
  • 1/2 cup feta cheese
  • 6 large Eggland’s Best eggs
  • 1/4 teaspoon garlic salt


  1. Preheat the oven to 325ÅãF. Coat 8 muffin-tin cups with cooking spray.
  2. Whisk Eggland’s Best eggs and garlic salt in a medium bowl.
  3. Add tomatoes, onion, and feta to the muffin tin equally.
  4. Pour the egg mixture over the tomatoes and feta in the muffin cups. Top with extra cheese if desired.
  5. Whisk eggs and water in a bowl until thoroughly combined; season with salt and black pepper. Pour an equal amount of egg mixture into each nest; sprinkle with bacon crumbles and 1 teaspoon Cheddar cheese.
  6. Bake until the egg mixture is set, 20 to 25 minutes. Let cool in the pan for 5 minutes before serving. If not serving immediately, transfer to a wire rack to cool completely before refrigerating for up to 4 days or freezing for up to 3 months.

Find the original recipe by clicking here.

McCormick Recipes