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Breakfast recipe

Golden Sweetcorn Courgette Feta Egg Cups with Tomato

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Oven-baked courgette, sweetcorn, feta, and egg cups with a lemony tomato topping.

Start planningStart cookingIngredients
35 min410 kcal4 base servingsBreakfastVegetarianFamily FriendlyQuickGluten Free
ContainsEgg, Milk
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Recipe and nutrition estimates

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Focus ingredients: courgette, sweetcorn, feta, eggs

Dietary fit: Vegetarian, Gluten-free, Lower Sugar

Serving tip: Let the egg cups rest briefly in the tin so they release neatly and stay intact for packed breakfasts.

Golden Sweetcorn Courgette Feta Egg Cups with Tomato plated and ready to serve.

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Ingredients

What you need

  • 2 courgette
  • 200g sweetcorn
  • 150g feta
  • 8 eggs
  • 4 spring onions
  • 250g cherry tomatoes
  • 1 lemon
  • 15g mint
  • 1 tbsp olive oil

You'll also need

12-hole muffin tin, sieve, mixing bowl, grater, knife, chopping board

Method

Step by step

Up to 8 clear steps
  1. Golden Sweetcorn Courgette Feta Egg Cups with Tomato cooking step 1: Prep the vegetables.
    Step 1

    Prep the vegetables

    Heat the oven to 200C/180C fan/gas 6. Coarsely grate the courgettes, put them in a sieve, and squeeze out as much liquid as you can. Slice the spring onions, halve the tomatoes, chop the mint, zest the lemon, and cut the lemon into wedges.

    10 min
  2. Golden Sweetcorn Courgette Feta Egg Cups with Tomato cooking step 2: Mix the eggs.
    Step 2

    Mix the eggs

    Beat the eggs in a large bowl with the lemon zest, a pinch of salt, and black pepper. Stir in the courgette, sweetcorn, spring onions, half the mint, and crumbled feta.

    5 min
  3. Golden Sweetcorn Courgette Feta Egg Cups with Tomato cooking step 3: Fill the tin.
    Step 3

    Fill the tin

    Brush a 12-hole muffin tin with 2 teaspoons olive oil. Divide the egg mixture between the holes, keeping the feta and sweetcorn evenly shared.

    4 min
  4. Golden Sweetcorn Courgette Feta Egg Cups with Tomato cooking step 4: Bake the egg cups.
    Step 4

    Bake the egg cups

    Bake for 14-16 minutes until puffed, golden at the edges, and set in the middle with no wet egg showing. Rest in the tin for 3 minutes.

    18 min
  5. Golden Sweetcorn Courgette Feta Egg Cups with Tomato cooking step 5: Dress the tomatoes.
    Step 5

    Dress the tomatoes

    Toss the tomatoes with a squeeze of lemon juice, the remaining mint, a pinch of salt, black pepper, and the remaining 1 teaspoon olive oil. Serve the egg cups warm with the tomatoes and lemon wedges.

    3 min