Egg Muffins with Feta, Tomatoes, and More
These egg muffins are easy to make, great for an on-the-go breakfast, and good for meal prep. They’re made with feta, fresh tomatoes, pancetta (or bacon), and fresh basil.
What You’ll Need
To make 12 egg muffins, you’ll need the following:
- Eggs – 8 large eggs
- Heavy Cream – 1/3 cup of heavy cream (or double cream or whipping cream)
- Smoked Pancetta (or Bacon) – 3 oz (85 grams) smoked pancetta or bacon, chopped or lardons
- Fresh Tomatoes – 3/4 cup diced fresh tomatoes, drained of the liquid they release
- Feta – 1/3 cup feta, crumbled
- Basil – 5 medium basil leaves, finely sliced
- Salt – 1/4 tsp kosher salt
Variations: You can use the base of eggs + heavy cream and combine with other flavors you love (e.g., bacon + grated Cheddar, sausage + Cheddar, ham + grated Swiss cheese).
Step-by-Step Instructions
Prep: Preheat the oven to 360°F (180°C).
Step 1. Cook the pancetta or bacon in a frying pan over medium-high heat until crispy (about 7-8 minutes).
Step 2. Whisk the eggs with salt and cream until lightly aerated.
Step 3. Line a muffin tray with 12 silicone muffin/cupcake liners. While not necessary, I do like to spray the liners with cooking spray to make sure the egg muffins don’t stick. Pour the egg mixture into the 12 liners. Initially, only fill about 3/4th of each liner. Divide the add-ins (cooked pancetta or bacon, diced tomato, crumbled feta, and finely sliced basil) evenly across the muffins. Add the remaining egg mixture (if any) until the liners are almost full.
Note: If you don’t have silicone cupcake or muffin liners, butter the muffin tray generously before pouring the egg mixture in.
Step 4. Add the egg muffins to the preheated oven and bake until golden and the centers are set, about 18-22 minutes. After removing them from the oven, let them cool for about 5-10 minutes before taking them out of the muffin tray.
The egg muffins will rise in the oven and then gently deflate as they cool. This is expected and ensures a tender texture.
Make-Ahead: These egg muffins are great for meal prep, and you can keep them refrigerated for up to 4 days. Reheat in the microwave for 30-45 seconds before eating.
If you make these egg muffins and love them, please let me know in a review below.
Recipe Card
Ingredients
- 8 large eggs
- 1/3 cup of heavy cream or double cream or whipping cream
- 3 oz smoked pancetta or bacon chopped or lardons
- 3/4 cup diced fresh tomatoes drained of the liquid they release
- 1/3 cup feta crumbled
- 5 medium basil leaves finely sliced
- 1/4 tsp kosher salt
Instructions
- Preheat the oven to 360°F (180°C).
- Cook the pancetta or bacon in a frying pan over medium-high heat until crispy (about 7-8 minutes).
- Whisk the eggs with salt and cream until lightly aerated.
- Line a muffin tray with 12 silicone muffin/cupcake liners. While not necessary, I do like to spray the liners with cooking spray to make sure the egg muffins don’t stick. Pour the egg mixture into the 12 liners. Initially, only fill about 3/4th of each liner. Divide the add-ins (cooked pancetta or bacon, diced tomato, crumbled feta, and finely sliced basil) evenly across the muffins. Add the remaining egg mixture (if any) until the liners are almost full.
- Add the egg muffins to the preheated oven and bake until golden and the centers are set, about 18-22 minutes. After removing them from the oven, let them cool for about 5-10 minutes before taking them out of the muffin tray. The egg muffins will rise in the oven and then gently deflate as they cool. This is expected and ensures a tender texture.
Notes
Don’t forget to save this egg muffin recipe to one of your ‘breakfast’ boards using the pin below.
