Sun-Dried Tomato & Feta Egg Bites

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These sun-dried tomato and feta egg bites are the ideal grab-and-go breakfast, with each bite filled with tangy sun-dried tomatoes and briny feta cheese encased in a creamy egg custard. Elevate them to dinner status by adding a little grated garlic and finely chopped fresh herbs for an extra savory twist. After baking, stash these flavorful bites in your fridge or freezer for future meals.

By
Carolyn Casner
Carolyn Casner

Carolyn Casner is a longtime recipe tester and contributor for EatingWell. Over the years, she has tested and developed hundreds of recipes for the magazine and website.

EatingWell's Editorial Guidelines
Published on January 23, 2024
Tested by
Hilary Meyer
Hilary Meyer
Tested by Hilary Meyer
Hilary Meyer is a freelance recipe developer, tester and content creator. After graduating from culinary school, she started working as a freelancer in the EatingWell Test Kitchen in 2006, developing and testing recipes.
Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Emily Lachtrupp, M.S., RD
Emily Lachtrupp Headshot
Reviewed by Dietitian Emily Lachtrupp, M.S., RD

Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston.

EatingWell's Editorial Guidelines
a recipe photo of the Sun-Dried Tomato & Feta Egg Bites
Photo:

Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco
Active Time:
15 mins
Total Time:
40 mins
Servings:
6
Nutrition Profile:
Sesame-Free Nut-Free Soy-Free Vegetarian Gluten-Free
the ingredients to make the Sun-Dried Tomato & Feta Egg Bites

Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco

Ingredients

  • 8 large eggs

  • 1/3 cup whole milk

  • 1 teaspoon dried oregano

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon ground pepper

  • 1/4 teaspoon salt

  • 3/4 cup crumbled feta cheese

  • 2/3 cup chopped oil-packed sun-dried tomatoes, drained

  • 1/3 cup chopped scallions

Directions

  1. Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.

  2. Whisk eggs, milk, oregano, garlic powder, pepper and salt together in a large bowl until well combined and frothy, Fold in feta, sun-dried tomatoes and scallions until combined.

    a step in making the Sun-Dried Tomato & Feta Egg Bites

    Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco

  3. Divide the mixture among the prepared muffin cups, about 1/3 cup each. Bake until puffed, set and golden, 16 to 18 minutes. (The egg bites will deflate once removed from the oven.) Let cool in the pan for 5 minutes before serving.

    a step in making the Sun-Dried Tomato & Feta Egg Bites

    Photographer: Brie Goldman, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco

To make ahead

Refrigerate in an airtight container for up to 3 days. Reheat in the microwave on High for 30 seconds. For a crisper texture, broil 8 inches from heat source until crispy and lightly golden brown, about 3 minutes.

Equipment

12-cup muffin tin

Nutrition Information

Serving Size: 2 egg bites

Calories 182, Fat 12g, Saturated Fat 5g, Cholesterol 266mg, Carbohydrates 6g, Total Sugars 2g, Added Sugars 0g, Protein 12g, Fiber 1g, Sodium 402mg, Potassium 332mg

EatingWell.com, January 2024

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