Mediterranean Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives
A Delicious and Nutritious Breakfast Option
These Mediterranean Egg Muffins are a perfect grab-and-go breakfast packed with bold flavors and nutritious ingredients. Whether you’re meal-prepping for the week or looking for a protein-packed snack, these egg muffins are a great way to start your day.
Why You’ll Love These Egg Muffins
✔️ Easy to Make – Simple ingredients and minimal prep time.
✔️ Packed with Protein – Great for a high-protein breakfast.
✔️ Customizable – Add your favorite Mediterranean ingredients.
✔️ Meal-Prep Friendly – Make them ahead for a quick breakfast all week.
✔️ Low-Carb & Gluten-Free – Perfect for various dietary preferences.
Ingredients (Makes 12 muffins, Serves 6)
6 large eggs
¼ cup (60g) crumbled goat cheese or vegan feta
2 tablespoons (30g) chopped sun-dried tomatoes (oil-packed, drained)
2 tablespoons (20g) sliced kalamata olives
¼ cup (25g) chopped baby spinach
¼ teaspoon sea salt
¼ teaspoon black pepper
½ teaspoon dried oregano
½ teaspoon garlic powder
¼ cup (60ml) unsweetened almond milk or regular milk
1 tablespoon (15ml) olive oil (for greasing muffin tin)
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with olive oil or use silicone muffin liners to prevent sticking.
Step 2: Whisk the Eggs
In a large mixing bowl, whisk together eggs, salt, pepper, oregano, garlic powder, and milk until well combined.
Step 3: Add the Mediterranean Ingredients
Gently fold in chopped sun-dried tomatoes, kalamata olives, baby spinach, and crumbled goat cheese.
Step 4: Fill the Muffin Cups
Evenly distribute the egg mixture into the 12 muffin cups, filling each about ¾ full.
Step 5: Bake the Muffins
Bake for 18-22 minutes, or until the egg muffins are set and slightly golden on top.
Step 6: Cool & Serve
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack. Enjoy warm or store for later!
Serving Suggestions
🍞 With Toast – Pair with whole-grain toast for a balanced meal.
🥑 With Avocado – Serve with avocado slices for extra creaminess.
🥗 With a Salad – Enjoy alongside a fresh Mediterranean salad.
🥓 With Protein – Pair with turkey bacon or smoked salmon for added protein.
How to Store & Reheat
Refrigeration:
Store in an airtight container in the fridge for up to 4 days.
Freezing:
Wrap each muffin individually and freeze for up to 2 months. Reheat in the microwave for 30-40 seconds or in the oven at 300°F (150°C) for 10 minutes.
Recipe Variations & Additions
🌿 Add Fresh Herbs – Try basil, parsley, or dill for extra flavor.
🧀 Switch Up the Cheese – Use feta, mozzarella, or cheddar instead.
🥒 Add More Veggies – Bell peppers, mushrooms, or zucchini work great.
🌶 Spice It Up – Add red pepper flakes for a kick!
Frequently Asked Questions
Can I Make These Egg Muffins Dairy-Free?
Yes! Simply substitute goat cheese with vegan feta or leave out the cheese altogether.
Can I Use Egg Whites Instead of Whole Eggs?
Absolutely! Replace whole eggs with 10 egg whites for a lower-fat option.
How Do I Prevent My Egg Muffins from Sticking?
Using silicone muffin liners or greasing the tin thoroughly with olive oil helps prevent sticking.
Can I Serve These Cold?
Yes! These egg muffins taste great warm, at room temperature, or cold for a quick snack.
Final Thoughts – The Perfect Meal-Prep Breakfast
These Mediterranean Egg Muffins are flavorful, nutritious, and incredibly easy to make. They’re ideal for busy mornings, meal-prep, or a protein-packed snack.
🔥 Give this recipe a try and let me know how it turns out!