Whole-Egg Tomato and Feta Cups

Whole-Egg Tomato and Feta Cups

These breakfast cups bake one intact egg in each muffin well over a small layer of tomato and feta. Keeping the yolks whole makes the recipe visibly and texturally different from the site’s whisked vegetable egg muffins. Draining the tomatoes and greasing the pan generously help the cooked cups release without watery bottoms.

Equipment, yield, and timing

• Equipment: standard 12-cup metal muffin pan, small bowl, pastry brush, thin silicone spatula, and instant-read thermometer
• Yield: 8 egg cups, 4 servings
• Preparation: 10 minutes
• Bake: 14 to 19 minutes at 350°F

Ingredients

• 2 teaspoons olive oil, for the pan
• 1/2 cup seeded, finely diced tomato, blotted dry
• 1/3 cup crumbled feta cheese
• 2 tablespoons thinly sliced scallions
• 8 large eggs
• 1/4 teaspoon fine salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried oregano
• Pinch of red pepper flakes, optional

Method

1. Heat the oven to 350°F. Brush eight muffin wells and their upper edges generously with olive oil. Leave the remaining wells empty.
2. Divide the dry tomato, feta, and scallions among the prepared wells, keeping the layer shallow.
3. Crack each egg into a small bowl first, then slide it into one well. This makes shell fragments easier to remove and prevents one broken yolk from affecting the others.
4. Combine salt, pepper, oregano, and optional pepper flakes and season the tops evenly. Bake for 14 to 19 minutes. The whites should be fully opaque and the center of each egg cup must reach at least 160°F.
5. Rest in the pan for 3 minutes. Run a thin silicone spatula around each edge and lift the cups onto a plate or rack. Do not leave them in the hot pan, where carryover heat can toughen the eggs.

Doneness and troubleshooting

Ovens and muffin pans conduct heat differently, so temperature is more reliable than yolk color. If the tops set while the center remains below 160°F, cover loosely with foil and continue for 2-minute intervals. Sticking usually means the upper rim was not oiled. Watery cups come from tomato seeds or unblotted pieces. Silicone liners release easily but may require 1 or 2 additional minutes. Rotate the pan once if the rear wells set noticeably faster than the front wells.

Substitutions and storage

Chopped roasted red pepper can replace tomato after blotting. Goat cheese can replace feta, and chives can replace scallions. Do not place raw sausage or bacon beneath the eggs; cook meat completely first and drain it. Refrigerate within 2 hours in a covered container at 40°F or below for up to 4 days. Reheat to 165°F in short microwave intervals. Freeze for up to 1 month, although the whites will be firmer after thawing overnight in the refrigerator.