Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives are vibrant little breakfast bites that pack a real flavor punch, thanks to tangy olives, sweet-tart sun-dried tomatoes, and creamy feta, all nestled in tender baked eggs. They’re an absolute lifesaver on busy mornings and equally welcome at brunches or picnics, fitting a Mediterranean flair into every portable morsel. If you love bold, bright flavors and crave something easy yet special, this colorful recipe is about to become a new favorite in your kitchen!
Ingredients You’ll Need
You won’t believe how these few simple components come together to create such an explosion of color and taste. Each ingredient in Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives has a starring role, contributing unique textures and flavors that turn breakfast into something truly special.
- Eggs: The foundation of these muffins, lending structure and plenty of protein to keep you satisfied.
- Milk (dairy or non-dairy): Adds creaminess and helps create a soft, fluffy texture in each bite.
- Sun-dried tomatoes: Intensely flavored and slightly chewy, they provide a burst of sweet-tart Mediterranean sunshine.
- Kalamata olives: These briny gems are savory, plump, and give the muffins their signature punch.
- Feta cheese: Tangy and crumbly, feta melts beautifully into the muffins, adding creamy pockets throughout.
- Red onion: A zingy pop of color and mild spice makes every muffin more vibrant.
- Fresh basil (or dried): Brings herbal fragrance and that unmistakable Italian touch; even dried basil works wonders in a pinch.
- Salt and black pepper: The essentials that make every ingredient shine without overpowering the natural flavors.
- Olive oil or non-stick spray: Ensures the muffins come out of the tin beautifully golden and intact—no sticking drama here.
How to Make Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives
Step 1: Prep Your Oven and Muffin Tin
Start by preheating your oven to 375°F, which is the perfect temperature for yielding egg muffins that are cooked through yet still tender. Grab a 12-cup muffin tin and generously grease each cup with olive oil or a non-stick spray. This small act makes all the difference in preventing sticking and gives your muffins those beautiful golden edges when they bake.
Step 2: Whisk Together the Eggs and Milk
Crack all your eggs into a large mixing bowl, pour in the milk, and whisk until everything is well blended. The mixture should be uniform in color and slightly frothy. This simple step is key for ensuring the muffins rise evenly and have that delightfully fluffy texture.
Step 3: Add the Stars—Sun-Dried Tomatoes, Kalamata Olives & More
Now for the flavor party! Gently stir in the chopped sun-dried tomatoes, Kalamata olives, crumbled feta cheese, diced red onion, and basil (fresh is best, but dried will do the trick). Sprinkle in the salt and black pepper, and mix until the tasty bits are distributed throughout the egg mixture. Every scoop should be loaded with colorful goodness!
Step 4: Fill the Muffin Tin
Carefully pour or ladle the egg mixture into the prepared muffin cups, filling each about three-quarters full. This gives the muffins space to puff up without overflowing and ensures an even bake across all twelve muffins.
Step 5: Bake to Golden Perfection
Slide the muffin tin onto the center rack of your preheated oven. Bake for 18 to 22 minutes, or until the egg muffins are just set and their tops are lightly golden. They should feel springy when gently pressed and not jiggle in the middle. Trust your nose—the kitchen will smell absolutely amazing!
Step 6: Cool Slightly & Serve
Once baked, let the muffins cool in the pan for about 5 minutes. This patience pays off as the steam helps loosen the edges, making it a breeze to pop each muffin out. Serve warm, at room temperature, or even cold—they’re genuinely delicious at any temp!
How to Serve Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives
Garnishes
Dress up your Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives by sprinkling extra crumbled feta, a scattering of sliced fresh basil, or a dash of cracked black pepper on top just before serving. Even a drizzle of good olive oil or a few microgreens can elevate the look and flavor, making them brunch table-ready in seconds.
Side Dishes
Round out your plate with a side of crisp green salad tossed in lemony vinaigrette, fresh sliced cucumbers, or juicy grape tomatoes. For a heartier meal, a hunk of crusty bread or roasted sweet potatoes works beautifully next to the savory, Mediterranean flavors of these muffins.
Creative Ways to Present
Scatter the muffins on a wooden board along with olives, cheeses, and pita for a DIY breakfast mezze spread. Stack them on a cake stand for brunches or wrap each muffin individually for the cutest grab-and-go breakfast at picnics and road trips. They also shine on appetizer platters, sending little Mediterranean vibes straight to your guests.
Make Ahead and Storage
Storing Leftovers
Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives keep incredibly well in the fridge for up to four days. Simply place them in an airtight container after they’ve cooled completely. They make mornings a breeze—just grab, go, and savor!
Freezing
For longer storage, these egg muffins are freezer superstars. After cooling, arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. You can enjoy fresh-tasting muffins for up to two months—just thaw overnight in the fridge as needed.
Reheating
To reheat, microwave a muffin (or two) on a plate for 30–40 seconds or until warmed through. For slightly crisper edges, pop them in a toaster oven at 350°F for about 5 minutes. They emerge warm, fragrant, and as delicious as the day you made them.
FAQs
Can I use green olives instead of Kalamata olives?
Absolutely! While Kalamata olives bring a classic Mediterranean flavor to the mix, green olives offer a lovely savory bite and a slightly milder taste. Feel free to swap them in or use a combination for colorful variety.
Are Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives gluten-free?
Yes, the recipe is naturally gluten-free, making it a great choice for those avoiding wheat. Just be sure any non-stick sprays or additional seasonings you use are certified gluten-free if you have sensitivities.
Can I add extra veggies or swap out ingredients?
Absolutely—egg muffins are highly customizable! Try tossing in chopped spinach, diced bell peppers, or mushrooms, and experiment with different cheeses or fresh herbs for your own twist on Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives.
How do I keep the muffins from sticking to the tin?
A thorough greasing with olive oil or non-stick spray is essential, or you can use silicone muffin cups for extra insurance. Letting the muffins rest in the pan for five minutes after baking also helps them release cleanly.
Are these good for meal prep?
Yes! Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives are a meal prep dream. Make a batch on Sunday, stash them in the fridge, and enjoy healthy breakfasts or snacks through the week without any morning fuss.
Final Thoughts
If you’re craving something that’s easy to make yet bursting with Mediterranean flavor, don’t hesitate to give Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives a try. They’re colorful, versatile, and absolutely delicious from the first bite to the last crumb. Your breakfast game just got a sunny upgrade!
Print
Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives Recipe
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Gluten-Free, Vegetarian
Description
These Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives are a flavorful and easy-to-make breakfast option that can be enjoyed warm or at room temperature. Packed with Mediterranean ingredients like feta cheese, olives, and basil, these muffins are perfect for meal prep or on-the-go mornings.
Ingredients
Egg Muffins:
- 8 large eggs
- ¼ cup milk (dairy or non-dairy)
Add-Ins:
- ½ cup sun-dried tomatoes (drained and chopped)
- ½ cup Kalamata olives (pitted and chopped)
- ⅓ cup crumbled feta cheese
- ¼ cup diced red onion
- 1 tablespoon chopped fresh basil (or 1 teaspoon dried)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- olive oil or non-stick spray for greasing
Instructions
- Preheat the oven: Preheat the oven to 375°F and lightly grease a 12-cup muffin tin with olive oil or non-stick spray.
- Prepare the egg mixture: In a mixing bowl, whisk together the eggs and milk. Stir in sun-dried tomatoes, Kalamata olives, feta cheese, red onion, basil, salt, and pepper.
- Fill the muffin cups: Pour the egg mixture evenly into the muffin cups, filling each about ¾ full.
- Bake: Bake for 18–22 minutes until set and lightly golden on top.
- Cool and serve: Let cool for 5 minutes before removing from the tin. Serve warm or at room temperature.
Notes
- These muffins can be made ahead and stored in the fridge for up to 4 days or frozen for up to 2 months.
- Great for meal prep or grab-and-go breakfasts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 1g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 115mg
