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
Scale
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
