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
Units
Scale
- 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