Quick Breakfast Muffins with Dried Tomatoes, Feta Cheese & Thyme

These breakfast muffins are perfect for a Sunday morning or generally when you are hungry and desire a quick, effortless, yet delicious meal. I have prepared them so often lately that I can legitimately, together with kefir, declare them as my current favorite recipe. These muffins are super quick and easy to prepare and require only a few ingredients. Their high nutrient content makes them very nourishing and ensures you a strong start to the day.

These breakfast muffins are made of eggs, dried tomatoes, spinach, and feta cheese. They are gluten-free and vegetarian. Often, I prepare the dough the evening before, leave it in the fridge overnight, and bake it quickly in the morning. So easy!

A tasty variation of these muffins for all meat lovers: Replace feta and dried tomato with grated Cheddar cheese and bacon.

Have a wonderful Sunday.


For 12 muffins you need:

6 eggs
a good handful of fresh spinach
6 dried tomatoes
100 g Feta cheese, crumbled
Salt & Pepper



  1. Heat the oven to 200° C. Grease the muffin cups with olive oil.
  2. Wash the spinach and cut it into thin strips. Cut the dried tomatoes into small cubes and crumble the feta.
  3. Beat the six eggs in a bowl and whisk them briefly until foamy. Add all the other ingredients, as well as salt, pepper and a pinch of thyme.
  4. Spread the egg mixture between the muffin cups, about two tablespoons per cup or three-quarters full. Bake the muffins in the oven for about 20 minutes or until golden brown.



Enjoy and tag me on your results. I am curious to know how you liked it! xxx