These egg muffins bring big, Mediterranean flavor in a tiny, portable package. They’re bright with basil, savory from sun-dried tomatoes, and ready in about 20 minutes. Perfect for busy mornings, brunch trays, or a protein snack that actually tastes good.
Make a batch once and you’ll keep them in your weekly rotation. They’re easy, adaptable, and friendly to nearly every diet.
Jump to RecipeWhy This Recipe Works
Egg muffins can be bland or rubbery if not done right. This version solves both problems with a few smart choices. Oil-packed sun-dried tomatoes add moisture and deep flavor, while fresh basil keeps the taste bright.
A little milk or half-and-half helps the eggs set tender, not tough. And baking them in a hot oven gives you fluffy centers and lightly golden edges in minutes.
What You’ll Need
- 8 large eggs – the base for fluffy, protein-rich muffins
- 1/3 cup milk or half-and-half – adds creaminess; dairy-free milk works too
- 1/2 cup sun-dried tomatoes, finely chopped (oil-packed, drained)
- 1/2 cup shredded mozzarella or fontina (optional but delicious)
- 1/4 cup grated Parmesan (for a salty, nutty kick)
- 1/3 cup fresh basil, chopped
- 1 small shallot, finely minced (or 2 tablespoons red onion)
- 1 clove garlic, minced (optional)
- 2 tablespoons sun-dried tomato oil or olive oil (for greasing and extra flavor)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes (optional, for heat)
- Nonstick cooking spray or extra oil for the muffin tin
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with spray or brush with olive oil.Greasing well is key to easy release.
- Whisk the eggs in a large bowl until fully blended and a bit frothy. Whisk in the milk, salt, pepper, and red pepper flakes if using.
- Prep the mix-ins: Finely chop the sun-dried tomatoes and basil. Mince the shallot and garlic.Pat the tomatoes dry if they’re very oily to avoid greasy muffins.
- Stir in flavor: Add the sun-dried tomatoes, basil, shallot, garlic, mozzarella, and Parmesan to the egg mixture. Stir to combine evenly.
- Fill the muffin tin: Divide the mixture into the 12 cups, filling each about 3/4 full. Give the bowl a quick stir before each pour so the mix-ins distribute evenly.
- Bake 12–15 minutes, until the centers are just set and the tops look slightly puffed and glossy.A toothpick should come out with moist crumbs, not liquid.
- Rest briefly: Let the muffins cool in the pan for 3–5 minutes. Run a thin knife around the edges if needed, then lift them out.
- Finish and serve: Brush or drizzle a tiny bit of sun-dried tomato oil on top for shine and extra flavor. Serve warm or at room temperature.
20-Minute Sun-Dried Tomato and Basil Egg Muffins
Fluffy, protein-packed egg muffins with bold sun-dried tomato, fresh basil, and Parmesan — 20 minutes, meal-prep ready
Ingredients — Egg Muffins
- 8 large eggs
- â…“ cup milk or half-and-half (dairy-free milk works too)
- ½ cup sun-dried tomatoes in oil, finely chopped and patted dry
- ½ cup mozzarella or fontina, shredded (optional)
- ¼ cup Parmesan, grated
- â…“ cup fresh basil, chopped
- 1 small shallot, finely minced (or 2 tbsp red onion)
- 1 clove garlic, minced (optional)
- ½ tsp kosher salt
- ¼ tsp black pepper
- Pinch of red pepper flakes (optional)
- 2 tbsp sun-dried tomato oil or olive oil (for greasing and finishing)
Instructions
- Prep the Tin and Whisk the BasePreheat the oven to 375°F (190°C). Lightly grease all 12 cups of a muffin tin thoroughly with spray or a brush of oil. In a large bowl, whisk the eggs until fully blended and slightly frothy. Whisk in the milk, salt, pepper, and red pepper flakes if using.Grease the muffin tin generously — egg muffins stick easily and inadequate greasing is the most common reason they tear when removed.
- Add Mix-Ins and FillPat the sun-dried tomatoes dry if they look very oily. Add the tomatoes, basil, shallot, garlic, mozzarella, and Parmesan to the egg mixture and stir to combine evenly. Give the bowl a quick stir before each pour, then divide the mixture evenly into the 12 cups, filling each about ¾ full.Stir before each pour — mix-ins like sun-dried tomatoes and cheese sink to the bottom of the bowl quickly and every muffin should get an even share.
- Bake, Rest, and ServeBake for 12–15 minutes until the centres are just set, the tops look slightly puffed, and a toothpick comes out with moist crumbs but not wet batter. Rest in the pan for 3–5 minutes. Run a thin knife around the edges if needed and lift out. Drizzle or brush a little sun-dried tomato oil on top for shine. Serve warm or at room temperature.Pull muffins the moment the centres look set and slightly glossy — overbaking dries the eggs and makes them rubbery. They continue setting from residual heat during the rest.
Tips for the Best Results
- Grease the muffin tin generously — egg muffins are prone to sticking and inadequate greasing is the primary reason they tear.
- Pat sun-dried tomatoes dry before adding — excess oil from the jar can make the muffins greasy.
- Stir the batter before each pour — mix-ins sink quickly and every muffin deserves an even share of tomatoes and cheese.
- Pull from the oven when the centres are just set and still slightly glossy — they continue setting during the rest and overcooked egg muffins turn rubbery.
- Rest for 3–5 minutes before removing — fresh from the oven they're fragile; the brief rest lets the structure firm up.
- Store in an airtight container for up to 4 days in the fridge or freeze for up to 2 months. Reheat straight from the fridge for 20–30 seconds in the microwave.
- For dairy-free, skip the cheese and add 1–2 tablespoons nutritional yeast for a savoury boost.
Keeping It Fresh
These keep well, which makes them ideal for meal prep.
Store cooled muffins in an airtight container in the fridge for up to 4 days. For longer storage, freeze on a tray, then transfer to a freezer bag for up to 2 months.
To reheat, microwave straight from the fridge for 20–30 seconds. From frozen, microwave for 45–60 seconds, or thaw overnight and warm gently.
Avoid overcooking during reheating to keep them tender.
Benefits of This Recipe
- Fast and fuss-free: Ready in roughly 20 minutes, including prep.
- High in protein: Keeps you full and steady through the morning.
- Flavor-forward: Sun-dried tomatoes and basil bring rich, fresh notes.
- Flexible for diets: Naturally gluten-free and easy to make dairy-free.
- Great for meal prep: Batch-cook once, enjoy all week.
Pitfalls to Watch Out For
- Greasy results: Oil-packed tomatoes can add extra oil. Drain and pat them dry before chopping. Use only a light brush of oil in the tin.
- Sticking to the pan: Use a good nonstick muffin tin, grease well, and let muffins cool slightly before removing.
- Rubbery texture: Overbaking dries eggs.Pull them when the centers are just set and still glossy.
- Uneven mix-ins: Stir the batter before each pour to keep tomatoes and cheese from settling at the bottom of the bowl.
- Watery veggies: If adding watery vegetables (like spinach), cook and squeeze out moisture first.
Recipe Variations
- Caprese-Style: Swap mozzarella for fresh diced mozzarella and add a few halved cherry tomatoes. Drizzle with balsamic glaze after baking.
- Spinach and Feta: Replace mozzarella and Parmesan with crumbled feta and a handful of sautéed, well-drained spinach.
- Turkey Pesto: Stir in 1/2 cup cooked, crumbled turkey sausage and 1 tablespoon pesto in place of basil.
- Dairy-Free: Use unsweetened almond or oat milk and skip the cheese. Add nutritional yeast (1–2 tablespoons) for a savory boost.
- Heat Lovers: Add chopped Calabrian chiles or extra red pepper flakes.
- Veggie-Loaded: Fold in finely diced bell pepper and sautéed mushrooms, well-drained.
- Herb Swap: Try chives or parsley if basil isn’t available; add a splash of lemon zest for brightness.
FAQ
Can I make these without cheese?
Yes.
Skip the mozzarella and Parmesan, and add a pinch more salt to balance the flavor. A tablespoon or two of nutritional yeast can add a savory note without dairy.
What’s the best way to prevent sticking?
Use a reliable nonstick muffin tin, grease each cup generously, and let the muffins cool for a few minutes before removing. Silicone muffin cups also work well and release easily.
Can I use dry, not oil-packed, sun-dried tomatoes?
You can, but rehydrate them first in hot water for 10 minutes, then pat dry and chop.
You’ll miss the extra depth from the flavored oil, so add a teaspoon of olive oil to the batter.
How do I know when they’re done?
Look for puffed tops and centers that are set but slightly glossy. A toothpick should come out mostly clean with small, moist curds—not wet batter. Start checking at the 12-minute mark.
Can I double the recipe?
Absolutely.
Use two muffin tins or bake in batches. Whisk the eggs in a larger bowl and stir the mixture before filling each cup so the mix-ins stay evenly distributed.
What if I don’t have fresh basil?
Use 1 to 1 1/2 teaspoons dried basil, or swap in parsley or chives. For a basil-like hit, a small spoon of pesto works in a pinch.
Are these good cold?
Yes.
They taste great at room temperature or slightly chilled, which makes them perfect for lunchboxes and on-the-go snacks.
Can I bake this as a frittata instead?
Yes. Pour the mixture into a greased 9-inch pie dish or small casserole and bake at 350°F (175°C) for 18–22 minutes, or until just set in the center.
Jump to RecipeWrapping Up
These 20-Min Sun-Dried Tomato and Basil Egg Muffins pack bold flavor, quick prep, and an easy clean-up into one small bite. They’re the kind of recipe you make once and keep coming back to—simple, reliable, and versatile.
Prep a batch for weekday mornings, or serve them warm at brunch with a crisp green salad. Either way, they bring a bright, savory punch that makes breakfast feel effortless.
