There’s something magical about bite-sized breakfasts that pack a punch of flavor. These Mediterranean Egg Muffins are exactly that—a delicious, protein-packed way to start your day with a burst of sun-dried tomatoes, briny Kalamata olives, and creamy feta cheese. Perfect for busy mornings, meal prepping, or even a grab-and-go snack, these muffins bring a taste of the Mediterranean straight to your kitchen. Trust me, you’re going to want to make a double batch!
Why You’ll Love Mediterranean Egg Muffins
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family breakfast, meal prepping for the week, or simply indulging in a wholesome snack, these egg muffins fit the bill perfectly. Here’s why they’re a must-try:
Versatile: Enjoy them hot or cold, as a quick breakfast, or even as a protein-packed snack throughout the day.
Budget-Friendly: Made with simple, affordable ingredients, these muffins prove that healthy eating doesn’t have to break the bank.
Quick and Easy: Whisk, pour, and bake—it doesn’t get simpler than this! No fancy techniques or complicated steps required.
Customizable: Swap out ingredients based on your preferences—add spinach, mushrooms, or different cheeses for a new twist.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients
Ingredients in Mediterranean Egg Muffins
Here’s the magic of these egg muffins—they’re made with simple, wholesome ingredients that come together beautifully. Let’s break it down:
Eggs: The foundation of these muffins, providing protein and a fluffy texture.
Milk: Adds creaminess and helps create a tender, moist bite.
Sun-Dried Tomatoes: Bursting with rich, tangy sweetness, they add an irresistible Mediterranean flair.
Kalamata Olives: These briny beauties bring a deep, salty contrast that makes every bite pop.
Feta Cheese: Creamy, crumbly, and slightly tangy—feta is the perfect finishing touch.
Red Onion: Adds a mild, slightly sweet bite that balances the richness of the other ingredients.
Garlic: A must-have for boosting flavor and adding a delicious savory depth.
Fresh Herbs: Basil or parsley work beautifully, adding a fresh, fragrant note.
Salt and Pepper: Simple but essential seasonings to enhance all the flavors.
Olive Oil: Just a touch to sauté the onions and garlic for extra depth.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment
Preheat your oven to 375°F. Grease a muffin tin with olive oil or non-stick spray to ensure easy removal.
Sauté the Aromatics
In a small pan over medium heat, warm the olive oil and sauté the red onion and garlic until fragrant and slightly softened. This enhances their natural sweetness and adds depth to the muffins.
Whisk the Eggs
In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until smooth and slightly frothy.
Combine Ingredients
Fold in the sun-dried tomatoes, Kalamata olives, feta cheese, and fresh herbs. Stir gently to evenly distribute all the delicious add-ins.
Fill the Muffin Tin
Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full. This ensures the muffins have enough room to puff up while baking.
Bake to Perfection
Bake for 18-22 minutes, or until the egg muffins are set and lightly golden on top. A toothpick inserted into the center should come out clean.
Let Them Cool
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. This helps them firm up slightly and makes removal easier.
Serve and Enjoy
Enjoy these Mediterranean Egg Muffins warm, or let them cool completely before storing them for later!
Nutrition Facts
Servings: 12 muffins
Calories per serving: 120
Preparation Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
How to Serve Mediterranean Egg Muffins
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
- Serve with a fresh green salad for a light and balanced breakfast.
- Pair with toasted pita bread and a dollop of Greek yogurt for a Mediterranean-style meal.
- Enjoy with a side of roasted potatoes or sweet potatoes for extra heartiness.
- Pack them in lunchboxes as a protein-packed snack on the go.
- Top with a drizzle of hot sauce or a sprinkle of extra feta for an added kick.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Use silicone muffin cups to prevent sticking and make cleanup easier.
- Make them dairy-free by substituting feta with dairy-free cheese or omitting it altogether.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze for later by wrapping each muffin individually and storing them in a freezer-safe bag for up to 2 months.
- Reheat easily by microwaving for 30 seconds or warming in the oven at 300°F for a few minutes.
FAQ
Can I make these egg muffins ahead of time?
Absolutely! They’re perfect for meal prep and can be stored in the fridge or freezer for quick breakfasts.
Can I use fresh tomatoes instead of sun-dried tomatoes?
Yes, but sun-dried tomatoes add a richer, more intense flavor that really elevates the dish.
Can I add other vegetables?
Of course! Spinach, bell peppers, or mushrooms would all work beautifully.
What’s the best way to reheat them?
A quick zap in the microwave or a few minutes in the oven does the trick.
Can I make these without cheese?
Yes! They’ll still be flavorful without the feta, but you can add nutritional yeast for a cheesy taste.
Can I use egg whites instead of whole eggs?
Yes, but the texture may be slightly different. You might need extra egg whites to compensate.
How do I keep them from sticking to the pan?
Using silicone muffin liners or greasing the tin thoroughly with oil or butter helps prevent sticking.
Can I use black olives instead of Kalamata olives?
Yes, but Kalamata olives have a more robust, briny flavor that adds depth to the muffins.
Are these egg muffins keto-friendly?
Yes! They’re naturally low in carbs and packed with protein and healthy fats.
Can I add meat to these muffins?
Absolutely! Cooked bacon, sausage, or diced ham would be great additions.
Conclusion
Mediterranean Egg Muffins with Sun-Dried Tomatoes and Kalamata Olives are the perfect combination of ease, flavor, and nutrition. Whether you’re meal-prepping for the week, whipping up a quick breakfast, or looking for a protein-packed snack, these muffins check all the boxes. Try them once, and they’ll quickly become a staple in your kitchen!
Print
Mediterranean Egg Muffins with Sun-Dried Tomatoes and Kalamata Olives
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Method: Baked
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
These Mediterranean Egg Muffins with Sun-Dried Tomatoes and Kalamata Olives are a savory, protein-packed breakfast or snack. Easy to make and perfect for meal prep!
Ingredients
- 6 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1/4 cup feta cheese, crumbled
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup Kalamata olives, chopped
- 1/4 cup red bell pepper, diced
- 1/4 tsp dried oregano
- 1/4 tsp garlic powder
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
- Olive oil spray (for greasing muffin tin)
Instructions
- Preheat your oven to 375°F (190°C). Grease a muffin tin with olive oil spray or line it with muffin liners.
- In a bowl, whisk together the eggs, milk, oregano, garlic powder, salt, and pepper.
- Add the sun-dried tomatoes, Kalamata olives, red bell pepper, and feta cheese to the egg mixture. Stir to combine.
- Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, or until the muffins are set and lightly golden on top.
- Let the muffins cool for a few minutes before removing them from the tin. Garnish with fresh parsley, if desired.
- Serve warm or store in the fridge for later.
Notes
- You can make these muffins ahead of time and refrigerate them for up to 5 days.
- These can be frozen for longer storage; just reheat them in the microwave.
- You can customize the ingredients by adding spinach, mushrooms, or other Mediterranean favorites.
Nutrition
- Serving Size: 1 muffin
- Calories: 150 kcal
- Sugar: 2g
- Sodium: 230mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 180mg