HEARTY BREAKFAST EGG MUFFINS
The perfect and healthy grab-and-go breakfast these vegetarian egg muffins are made with Dei Fratelli Petite Diced Tomatoes, spinach, and feta cheese. Hearty Breakfast Egg Muffins are great for an early morning breakfast for work or a packable lunch for a long weekend.
Made with Petite Diced Tomatoes
Add that freshly-picked flavor to your salads, sauces, and soups! These tiny 3/8? pieces pack a punch of fresh, vine-ripened tomato flavor to an array of family meals!


HEARTY BREAKFAST EGG MUFFINS
The perfect and healthy grab-and-go breakfast these vegetarian egg muffins are made with Dei Fratelli Petite Diced Tomatoes, spinach, and feta cheese. Hearty Breakfast Egg Muffins are great for an early morning breakfast for work or a packable lunch for a long weekend.
Made with Petite Diced Tomatoes
Add that freshly-picked flavor to your salads, sauces, and soups! These tiny 3/8? pieces pack a punch of fresh, vine-ripened tomato flavor to an array of family meals!
HEARTY BREAKFAST EGG MUFFINS
The perfect and healthy grab-and-go breakfast these vegetarian egg muffins are made with Dei Fratelli Petite Diced Tomatoes, spinach, and feta cheese. Hearty Breakfast Egg Muffins are great for an early morning breakfast for work or a packable lunch for a long weekend.

Hearty Breakfast Egg Muffins
Ingredients:
- 1 (14.5 oz.) can Dei Fratelli Petite Diced Tomatoes, drained and rinsed
- 8 Eggs
- 1/2 Cup Fresh Spinach, chopped
- 1/2 Cup Feta Cheese, crumbled
Instructions:
- Preheat oven to 350 F.
- In a large bowl whisk together all the eggs. Gently fold in the rest of the ingredients.
- In a nonstick muffin tin, pour egg mixture into each cup, filling around 3/4 full.
- Bake for 25 minutes, or until golden brown.
Chef's Tip:
Related Recipes To Try:
Garden Veggie Muffins
Tex-Mex Egg Muffins
Spinach Tomato Hashbrown Casserole