Recipe · 20 min
Tomato, Basil & Feta Breakfast Egg Muffins
- 20 min
- 2–6 servings
- 299 kcal / serving
These savory egg muffins are light with feta, tomato, and basil. They come together quickly for busy mornings and reheat well for a simple start to the day.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (4 oz) pkgcrumbled feta cheese
- 5eggs
- ½ small pkgfresh basil
- ½ pintgrape tomatoes
From the pantry: black pepper, butter, unsalted, salt
Cookware
chef's knife · colander · cutting board · measuring spoons · mixing bowls · muffin pan · oven mitts · spatula · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½ small pkgfresh basil
- ½ pintgrape tomatoes
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
- 5eggs
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| eggs | 5 | 10 | 15 |
| fresh basil | ½ small pkg | 1 small pkg | 1 ½ small pkgs |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 400°F and place a rack near the bottom. Grease 6 muffin cups with butter.
- Rinse the produce and pat it dry.
- Quarter the grape tomatoes and place them into the muffin cups.
- Remove basil leaves from stems, roll them up, and thinly slice into ribbons; scatter over the tomatoes.
- Crack the eggs into a medium bowl, season with salt and pepper, then whisk to combine. Pour the eggs evenly over the tomatoes and basil.
- Crumble feta over the tops of the eggs.
- Bake for 12–15 minutes, until the eggs are set in the center. Remove from the oven and let stand for 1 minute.
- Use a spatula to loosen and lift each muffin from its cup.
- Serve warm, or cool for a portable breakfast later.
Two tips
- Make ahead: chop basil and wash tomatoes the night before to speed up morning prep.
- Leftovers can be refrigerated and reheated in a 350°F oven for about 5 minutes; serve with a slice of toast if desired.
Nutrition per serving
- Calories
- 299 kcal
- Protein
- 19 g
- Carbs
- 5 g
- Fat
- 23 g
- Fiber
- 1 g
- Sodium
- 421 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.