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Breakfast

Feta, Tomato, and Basil Muffins

▾ ▾ рецепты из Азии 🥡 Follow
🕐 40 min 👁 6 Channel post →

Hearty and fragrant muffins loaded with roasted tomatoes, eggs, cottage cheese, and feta. They make a fantastic breakfast and keep well for days.

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Method

1

Preheat the oven to 350°F (180°C). Toss the tomatoes with olive oil, salt, and pepper, then roast for 15–20 minutes until tender.

2

Crack the eggs into a bowl, season, and add the cottage cheese and basil. Whisk until smooth.

3

Pour the egg mixture over the roasted tomatoes and sprinkle with crumbled feta.

4

Bake at 350°F (180°C) for about 20 minutes, until golden and set. Let it cool slightly, then cut into 4 equal portions.

5

Toast the English muffins, spread with pesto, then top with the frittata squares, mozzarella, and muffin tops.

6

Wrap each muffin tightly in parchment paper and store in the fridge until ready to serve.

7

They keep well for up to 3 days. When ready to eat, microwave for 2 minutes (or enjoy them cold).

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