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Tomato, Basil and Feta Egg Muffins (Quiche)

This is a twist to my original quiche recipe. These are light and airy just like a muffin, thus Muffin in the title. I like to make these in a 6 well muffin tin. They are great for anytime, and for grab-n-go meal/snack. I like to make a batch at the beginning of the week so I have some to go to whenever I am hungry, which seems to be all the time. These would also be good in mini size for appetizers or little bites for brunch.


  • 1 cup, tomato, diced
  • 1/2 large onion, diced
  • 1 c garlic and herb feta cheese
  • 6 large eggs
  • 1/2 c paleo all-purpose flour (see website)
  • 1/4 c basil, fresh, cut into strips
  • 1 garlic clove, minced
  • 3 tbsp ¬†avocado oil
  • 2 tsp baking powder
  • 1 tsp coconut sugar
  • 1 tsp sea salt
  • 1/2 tsp black pepper

Preheat oven to 375 degrees. Grease muffin wells.

Combine all ingredients in a large bowl and stir well. Spoon mixture in muffin wells.

Bake for 25 minutes. Remove from oven and let cool about 5 minutes. Serve. Eat. Enjoy.

2 thoughts on “Tomato, Basil and Feta Egg Muffins (Quiche)

  1. Nice recipe

  2. Thanks.

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