{"id":6770,"date":"2025-02-19T16:57:13","date_gmt":"2025-02-19T16:57:13","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=6770"},"modified":"2025-04-17T02:06:10","modified_gmt":"2025-04-17T02:06:10","slug":"mediterranean-egg-muffins-with-sun-dried-tomatoes-kalamata-olives","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/mediterranean-egg-muffins-with-sun-dried-tomatoes-kalamata-olives\/","title":{"rendered":"Mediterranean Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Mediterranean Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives<\/span><\/h2>\n
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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.<\/span>
<\/div>You can make variations, including a Vegan version.<\/strong><\/em><\/span><\/div>\n
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Servings: <\/span>6<\/span> (12 muffins)<\/span><\/span><\/div>\n\n
Author: <\/span>Lora – Camr.online<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 6<\/span> large<\/span> eggs<\/span> (Use a plant-based egg substitute for a vegan version)<\/span><\/li>
  • \u00bc<\/span> cup (60g)<\/span> crumbled goat cheese<\/span> (or vegan feta for a dairy-free option)<\/span><\/li>
  • 2<\/span> Tbsp (30g)<\/span> chopped sun-dried tomatoes<\/span> (oil-packed, drained)<\/span><\/li>
  • 2<\/span> Tbsp (20g)<\/span> sliced Kalamata olives<\/span><\/li>
  • \u00bc<\/span> cup (25g)<\/span> chopped baby spinach<\/span><\/li>
  • \u00bc<\/span> tsp<\/span> salt<\/span> (adjust to taste)<\/span><\/li>
  • \u00bc<\/span> tsp<\/span> black pepper<\/span><\/li>
  • \u00bc<\/span> tsp<\/span> dried oregano<\/span> (optional)<\/span><\/li>
  • cooking spray<\/span> or olive oil (for greasing the muffin tin)<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Preheat the Oven <\/strong><\/span>
      <\/div>Preheat your oven to 350\u2109 (175\u2103).<\/span>
      <\/div>Lightly grease a 12-cupmuffin tin with cooking spray or olive oil.<\/span><\/div><\/li>
    • Prepare the Egg Mixture<\/strong><\/span>
      <\/div>In a large mixing bowl, whisk the eggs until smooth.<\/span>
      <\/div>Stir in the crumbled goat cheese, chopped sun-dried tomatoes, sliced olives, chopped spinach, salt, pepper, and oregano (if using). Mix until well combined.<\/span><\/div><\/li>
    • Fill the Muffin Tin<\/strong><\/span>
      <\/div>Pour the egg mixture evenly into the prepared muffin tin, filling each cup about \u00be full.<\/span><\/div><\/li>
    • Bake the Muffins<\/strong><\/span>
      <\/div>Bake for 15-18 minutes, or until the egg muffins are set and lightly golden on top.<\/span><\/div><\/li>
    • Cool and Serve<\/strong><\/span>
      <\/div>Let the muffins cool in the tin for 5 minutes, then carefully remove them using a spoon or knife.<\/span>
      <\/div>Serve warm, or store for later<\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      <\/span>Tips:<\/span><\/h5>\n
        \n
      • Customize the fillings:<\/strong> Add diced bell peppers, mushrooms, or cooked bacon for extra flavor<\/li>\n
      • Make it Vegan:<\/strong> Use a plant-based egg substitute and vegan cheese.<\/li>\n
      • Use a Different Cheese:<\/strong> Feta, Cheddar, or Mozzarella all work well.<\/li>\n
      • How to Reheat Muffins:<\/strong> Reheat muffins in the microwave for 30-60 seconds, or in the oven at 350\u2109 (175\u2103)<\/span> for 5-10 minutes.<\/li>\n<\/ul><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":6776,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[134,2019,618,362,1715,2361,1713,1712],"tags":[],"class_list":["post-6770","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-appetizer","category-baked","category-breakfast-brunch","category-gluten-free","category-mediterranean","category-vegan","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2025\/02\/MediterraneanMuffinsWithSundriedTomatoes.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/6770","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=6770"}],"version-history":[{"count":4,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/6770\/revisions"}],"predecessor-version":[{"id":7232,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/6770\/revisions\/7232"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/6776"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=6770"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=6770"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=6770"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}