High Protein Sun-Dried Tomato, Basil and Feta Egg Muffins
05 Jan

High Protein Sun-Dried Tomato, Basil and Feta Egg Muffins

If you're the kind of person who's always racing against the clock in the morning or guilty of the occasional breakfast skip, we’ve got a game-changer for you. Imagine a breakfast solution that's not only quick but also deliciously satisfying – a culinary delight you can grab on your way out the door. These Egg muffins are so easy to prep ahead of time and make an excellent high protein breakfast option when you need something on the go. Not only are they delicious, but they can definitely be personalized to any flavor you’d like! 


8 Eggs

1.5 cups Cottage Cheese

½ tsp black pepper

½ tsp salt

½ tsp garlic powder

1 Cup Sun-Dried Tomatoes

1 Cup Finely Chopped Basil

1 Cup Feta Cheese



  1. Preheat oven to 325º and spray a muffin tin with cooking spray or olive oil.
  2. Add your eggs, cottage cheese, and spices to a blender or food processor and blend on high until smooth
  3. Mix in sun-dried tomatoes, basil and feta cheese.
  4. Pour the egg mixture into the muffin tin evenly (do not fill higher than ¾ full)
  5. Bake for 25-30 minutes or until a toothpick comes out clean and the tops are beginning to brown. They will deflate slightly when coming out of the oven.
  6. Let egg muffins cool completely before removing them from the muffin tin.
  7. Store in the fridge for up to 3 days or in the freezer for up to a month.

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