Baked Egg Muffins with Cherry Tomatoes and Feta

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A protein-packed breakfast perfect for meal prep, featuring fluffy egg muffins loaded with sweet cherry tomatoes and crumbled feta. This American-inspired recipe, 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
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Ingredients

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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.

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