Baked Egg Muffins with Cherry Tomatoes and Feta

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A protein-packed breakfast perfect for meal prep, featuring fluffy egg muffins loaded with sweet cherry tomatoes and crumbled feta. This american-inspired breakfast ready in about 30 minutes combines eggs, milk, cherry tomatoes into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 120 calories and feeds 6, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 6 American cuisine 120 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 375°F. Grease a 6-cup muffin tin with cooking spray.
  2. Step 2: Whisk 6 large eggs and 1/4 cup milk in a bowl until well combined. Stir in 1/2 cup halved cherry tomatoes, 1/4 cup crumbled feta, 1/4 cup chopped basil, 1/4 tsp salt, and 1/8 tsp black pepper.
  3. Step 3: Pour mixture evenly into prepared muffin tin, filling each cup about 3/4 full.
  4. Step 4: Bake for 18-20 minutes until set and lightly golden on top. Let cool for 5 minutes before removing from tin.

Frequently asked questions

How long does Baked Egg Muffins with Cherry Tomatoes and Feta take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Baked Egg Muffins with Cherry Tomatoes and Feta?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Baked Egg Muffins with Cherry Tomatoes and Feta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Egg Muffins with Cherry Tomatoes and Feta for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Egg Muffins with Cherry Tomatoes and Feta?

American breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes