Italian Breakfast Muffins with Sun-Dried Tomatoes and Cheese Recipe
These Italian Breakfast Muffins with Sun-Dried Tomatoes and Cheese are savory, cheesy baked treats inspired by Mediterranean and Italian flavors. They combine fluffy egg-based muffins (like portable frittatas) with tangy sun-dried tomatoes, melty cheese, and fresh herbs for a quick, protein-packed breakfast or snack.
Why You’ll Love This Recipe
These muffins bring the vibrant taste of Italy to your morning routine without any fuss. Imagine biting into a warm, golden muffin bursting with the intense sweetness of sun-dried tomatoes, creamy pockets of cheese, and a hint of aromatic herbs – it’s like a mini caprese or frittata in muffin form.
They’re incredibly versatile: perfect for busy weekdays when you need grab-and-go breakfasts, meal prep for the week, or even a savory addition to brunch spreads. Packed with protein from eggs and cheese, they keep you full longer than sweet muffins, and the flavors feel gourmet yet use simple pantry staples.
Plus, they’re naturally low-carb if you’re watching that, customizable, and freeze beautifully – making them a reliable crowd-pleaser for family, guests, or just treating yourself to something delicious and nourishing.
Italian Breakfast Muffins with Sun-Dried Tomatoes and Cheese Recipe
Savory Italian muffins packed with sun-dried tomatoes, melted cheese, and herbs – perfect grab-and-go breakfast!
Ingredients
- 8 large eggs
- 1/2 cup milk (whole or 2% for creaminess)
- 1/2 cup sun-dried tomatoes (oil-packed, drained and finely chopped)
- 1 1/2 cups shredded cheese (mix of Parmesan and mozzarella for best melt)
- 1/4 cup fresh basil, chopped (or 1 tsp dried Italian seasoning)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: 1/2 tsp garlic powder, handful of chopped spinach
Instructions
- Preheat and Prep Your Pan – Get excited! Preheat your oven to 375°F (190°C). Generously grease a 12-cup muffin tin with butter or non-stick spray (or use liners) so these beauties pop out easily.
- Whisk the Egg Base – In a large mixing bowl, crack those 8 eggs and whisk them vigorously until smooth and a bit frothy – this incorporates air for lighter muffins!
- Add the Creamy Goodness – Pour in the 1/2 cup milk, then season with salt, pepper, and garlic powder if using. Whisk again until everything blends into a silky custard-like mixture.
- Fold in the Stars – Gently stir in the chopped sun-dried tomatoes and fresh basil (or Italian seasoning). Their tangy-sweet aroma will make your kitchen smell amazing already!
- Cheese It Up – Add 1 cup of the shredded cheese (save 1/2 cup for topping) and fold it in carefully – you want those melty pockets throughout. If using spinach, mix it here too.
- Fill the Cups – Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. The mixture will puff up beautifully as it bakes.
- Top with Extra Cheese – Sprinkle the remaining 1/2 cup cheese over the tops – this creates irresistible golden, bubbly caps that everyone fights over!
- Bake to Perfection – Pop the tin into the oven and bake for 20-25 minutes, until the muffins are set, puffed, and lightly golden. A toothpick inserted in the center should come out clean.
- Cool Slightly – Let them rest in the pan for 5 minutes – this helps them firm up. Then run a knife around the edges and transfer to a wire rack.
- Serve and Enjoy – Dig in warm for gooey cheese pulls, or cool completely for meal prep. Pair with fresh fruit or coffee – Buon appetito!
Notes
- These are egg-based (frittata-style) for a protein-rich, low-carb breakfast – not flour-based quick breads.
- Adjust cheese for milder or sharper taste.
- Watch baking time – ovens vary; start checking at 20 minutes.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 183Total Fat 14gSaturated Fat 7gUnsaturated Fat 7gCholesterol 158mgSodium 349mgCarbohydrates 2gFiber 0gSugar 1gProtein 12g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Recipe Tips and Tricks
- Use oil-packed sun-dried tomatoes for extra richness and moisture – drain them well but reserve a teaspoon of the oil to add to the batter for deeper flavor.
- Don’t overmix the batter; gentle folding keeps the muffins tender and prevents toughness.
- Grease the muffin tin generously or use silicone liners for easy release, as these can stick due to the cheese.
- For fluffier results, let eggs come to room temperature before whisking.
- Add a sprinkle of extra cheese on top in the last 5 minutes of baking for a golden, bubbly crust.
- Test doneness with a toothpick – it should come out clean or with a few moist crumbs.
- If adding fresh spinach or herbs, chop finely so they distribute evenly and don’t sink.
Ingredients Notes
Sun-dried tomatoes bring concentrated tomato sweetness and umami – opt for oil-packed ones (drained) over dry for better texture and flavor infusion. Use a good-quality Parmesan or Pecorino for sharp, nutty notes that scream Italian; freshly grated melts better than pre-shredded.
Eggs act as the binding base, providing structure and protein – large, fresh ones work best. A touch of milk or cream adds creaminess without heaviness. Fresh basil or Italian seasoning elevates the Mediterranean vibe, while salt, pepper, and optional garlic powder balance everything.
Cheese like mozzarella or cheddar offers gooey pockets – mix types for complexity. These ingredients are mostly pantry-friendly, making this recipe accessible yet full of authentic Italian-inspired taste.
Variations and Substitutions
Make it vegetarian by default, or add cooked crumbled Italian sausage, pancetta, or prosciutto for a meaty twist. Swap feta or goat cheese for tangier notes instead of Parmesan.
For a greener version, stir in chopped fresh spinach, arugula, or roasted red peppers alongside the tomatoes. Use gluten-free all-purpose flour blend if adapting to a flour-based batter. Dairy-free? Substitute plant-based milk and vegan cheese. Add olives, pine nuts, or artichoke hearts for more Mediterranean flair.
For lower-carb/keto, skip any flour entirely and make pure egg muffins. Spice it up with red pepper flakes or dried oregano. These changes keep the Italian essence while fitting dietary needs or using what you have on hand.
Storage Options
Store cooled muffins in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 20-30 seconds or in a 350°F (175°C) oven for 5-7 minutes to restore texture. Freeze individually wrapped in plastic wrap or foil for up to 3 months – thaw overnight in the fridge and reheat as above. They’re great cold too, straight from the fridge for a quick snack.
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