Mediterranean Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives
If you're looking for a quick, healthy, and delicious breakfast or snack, these Mediterranean Egg Muffins are the answer! Packed with sun-dried tomatoes, Kalamata olives, spinach, and creamy goat cheese, these muffins are bursting with Mediterranean flavors.You can make variations, including a Vegan version.
Servings: 6 (12 muffins)
Ingredients
- 6 large eggs (Use a plant-based egg substitute for a vegan version)
- ¼ cup (60g) crumbled goat cheese (or vegan feta for a dairy-free option)
- 2 Tbsp (30g) chopped sun-dried tomatoes (oil-packed, drained)
- 2 Tbsp (20g) sliced Kalamata olives
- ¼ cup (25g) chopped baby spinach
- ¼ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ¼ tsp dried oregano (optional)
- cooking spray or olive oil (for greasing the muffin tin)
Instructions
- Preheat the Oven Preheat your oven to 350℉ (175℃).Lightly grease a 12-cupmuffin tin with cooking spray or olive oil.
- Prepare the Egg MixtureIn a large mixing bowl, whisk the eggs until smooth.Stir in the crumbled goat cheese, chopped sun-dried tomatoes, sliced olives, chopped spinach, salt, pepper, and oregano (if using). Mix until well combined.
- Fill the Muffin TinPour the egg mixture evenly into the prepared muffin tin, filling each cup about ¾ full.
- Bake the MuffinsBake for 15-18 minutes, or until the egg muffins are set and lightly golden on top.
- Cool and ServeLet the muffins cool in the tin for 5 minutes, then carefully remove them using a spoon or knife.Serve warm, or store for later
Notes
Tips:
- Customize the fillings: Add diced bell peppers, mushrooms, or cooked bacon for extra flavor
- Make it Vegan: Use a plant-based egg substitute and vegan cheese.
- Use a Different Cheese: Feta, Cheddar, or Mozzarella all work well.
- How to Reheat Muffins: Reheat muffins in the microwave for 30-60 seconds, or in the oven at 350℉ (175℃) for 5-10 minutes.
