Feta, Tomato & Basil Breakfast Muffins

60 mins
Serves 4
tiktok.com

Directions

  1. 1Preheat the oven to 180°C.
  2. 2Preheat the oven to 180°C.
  3. 3Preheat the oven to 180°C.
  4. 4Toss the tomatoes with olive oil, salt, and pepper.
  5. 5Toss the tomatoes with olive oil, salt, and pepper.
  6. 6Toss the tomatoes with olive oil, salt, and pepper.
  7. 7Roast the seasoned tomatoes for 15–20 minutes until softened.
  8. 8Roast the seasoned tomatoes for 15–20 minutes until softened.
  9. 9Roast the seasoned tomatoes for 15–20 minutes until softened.
  10. 10Crack the eggs into a bowl and season them.
  11. 11Crack the eggs into a bowl and season them.
  12. 12Crack the eggs into a bowl and season them.
  13. 13Add the cottage cheese and basil to the eggs.
  14. 14Add the cottage cheese and basil to the eggs.
  15. 15Add the cottage cheese and basil to the eggs.
  16. 16Whisk the egg mixture until well combined.
  17. 17Whisk the egg mixture until well combined.
  18. 18Whisk the egg mixture until well combined.
  19. 19Pour the egg mixture over the roasted tomatoes.
  20. 20Pour the egg mixture over the roasted tomatoes.
  21. 21Pour the egg mixture over the roasted tomatoes.
  22. 22Sprinkle with the crushed feta.
  23. 23Sprinkle with the crushed feta.
  24. 24Sprinkle with the crushed feta.
  25. 25Bake at 180°C for around 20 minutes, until golden and set.
  26. 26Bake at 180°C for around 20 minutes, until golden and set.
  27. 27Bake at 180°C for around 20 minutes, until golden and set.
  28. 28Leave to cool slightly, then slice into 4 equal portions.
  29. 29Leave to cool slightly, then slice into 4 equal portions.
  30. 30Leave to cool slightly, then slice into 4 equal portions.
  31. 31Toast the muffins.
  32. 32Toast the muffins.
  33. 33Toast the muffins.
  34. 34Spread the toasted muffins with pesto.
  35. 35Spread the toasted muffins with pesto.
  36. 36Spread the toasted muffins with pesto.
  37. 37Layer with the frittata, mozzarella, and the muffin tops.
  38. 38Layer with the frittata, mozzarella, and the muffin tops.
  39. 39Layer with the frittata, mozzarella, and the muffin tops.
  40. 40Wrap each muffin in baking paper.
  41. 41Wrap each muffin in baking paper.
  42. 42Wrap each muffin in baking paper.
  43. 43Store the wrapped muffins in the fridge until ready to eat.
  44. 44Store the wrapped muffins in the fridge until ready to eat.
  45. 45Store the wrapped muffins in the fridge until ready to eat.

Ingredients

  • 4 muffins
  • 4 muffins
  • 4 muffins
  • 8 eggs
  • 8 eggs
  • 8 eggs
  • 250 g tomatoes
  • 250 g tomatoes
  • 250 g tomatoes
  • 1 tsp olive oil
  • 1 tsp olive oil
  • 1 tsp olive oil
  • Fresh basil
  • Fresh basil
  • Fresh basil
  • 100 g cottage cheese 0% fat
  • 100 g cottage cheese 0% fat
  • 100 g cottage cheese 0% fat
  • 100 g feta
  • 100 g feta
  • 100 g feta
  • 40 g low fat pesto
  • 40 g low fat pesto
  • 40 g low fat pesto
  • 4 slices mozzarella
  • 4 slices mozzarella
  • 4 slices mozzarella

Equipment

ovenbowlbaking papermicrowave

Tips

  • When ready to eat, microwave for 2 minutes or enjoy cold.
  • Store in the fridge for up to 3 days.
Feta, Tomato & Basil Breakfast Muffins | Clip Recipe