Savory Herb Egg Muffins with Sun-Dried Tomato
Fluffy, protein-rich muffins packed with sun-dried tomatoes and fresh herbs, perfect for a quick breakfast on the go. This American-inspired recipe (high-protein, low-carb), ready in about 35 minutes, combines large eggs, sun-dried tomatoes in oil, fresh basil 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 125 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.
Ingredients
- 8 large eggs
- 2 tbsp sun-dried tomatoes in oil
- 2 tbsp fresh basil
- 1/4 cup shredded cheddar cheese
- 1 tsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide
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Instructions
- Step 1: Preheat oven to 375°F (190°C) and lightly grease a 6-cup muffin tin with olive oil.
- Step 2: Finely chop 2 tablespoons sun-dried tomatoes, then finely chop 2 tablespoons fresh basil. Whisk 8 large eggs in a bowl until smooth, then stir in sun-dried tomatoes, basil, 1/4 cup shredded cheddar, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until evenly distributed.
- Step 3: Divide the egg mixture evenly among the muffin cups, filling each about 3/4 full.
- Step 4: Bake for 18-20 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
