If you’re craving a burst of Mediterranean flavors in a handy, protein-packed bite, this Egg Muffins with Sun-Dried Tomatoes and Kalamata Olives Recipe is going to be your new best friend. These savory mini muffins are loaded with tangy sun-dried tomatoes, briny Kalamata olives, and a hint of creamy feta cheese, all nestled in fluffy, perfectly cooked eggs. They’re ideal for a quick breakfast, a satisfying snack, or even a charming appetizer when entertaining. Once you make them, you’ll wonder how you ever enjoyed breakfast without these vibrant, tasty gems!
Ingredients You’ll Need
Getting the ingredients right is key to nailing this recipe. Each item plays a crucial role in creating that wonderful balance of flavors, textures, and colors that makes this dish so irresistible.
- 8 large eggs: The hearty base that’s fluffy, protein-rich, and perfect for binding all the flavors together.
- 1/4 cup milk (dairy or non-dairy): Adds creaminess and helps give the muffins a tender, light texture.
- 1/2 cup sun-dried tomatoes, chopped: These packed-in-oil delights bring an intense, tangy sweetness that wakes up every bite.
- 1/2 cup Kalamata olives, pitted and chopped: Their briny punch creates a gorgeous contrast and depth of flavor.
- 1/4 cup red bell pepper, finely diced (optional): Adds a subtle crunch and a burst of color for visual appeal.
- 1/4 cup green onions or chives, chopped: Freshness and a mild oniony zing that awakens the palate.
- 1 teaspoon dried oregano: A classic Mediterranean herb that ties the flavors together beautifully.
- 1/2 teaspoon garlic powder: A gentle garlic note that enhances every savory mouthful.
- Salt and pepper, to taste: Essential seasonings that balance and highlight the other ingredients.
- 1/4 cup feta cheese or goat cheese, crumbled (optional): Creamy, tangy cheese that melts beautifully and adds richness.
- Non-stick spray or a silicone muffin tin: For effortless removal and perfect muffin shapes.
How to Make Egg Muffins with Sun-Dried Tomatoes and Kalamata Olives Recipe
Step 1: Preheat Your Oven
The best start sets the tone! Preheat your oven to 375°F (190°C) so it’s perfectly hot when you’re ready to bake. Lightly grease your 12-cup muffin tin with non-stick spray, or better yet, use a silicone muffin tin for easy cleanup and perfectly shaped muffins.
Step 2: Whisk the Egg Mixture
In a large mixing bowl, whisk together the 8 eggs and 1/4 cup of your chosen milk until fully combined. This is your creamy, fluffy foundation—make sure the eggs and milk blend smoothly for the best texture.
Step 3: Add the Flavor Powerhouse
Now comes the fun part: fold in your chopped sun-dried tomatoes, Kalamata olives, red bell pepper if using, green onions, dried oregano, garlic powder, salt, and pepper. This vibrant combination is what gives these egg muffins their irresistible Mediterranean soul.
Step 4: Stir in the Cheese
If you’re using feta or goat cheese, gently stir it into the mixture at this stage. The cheese adds that irresistibly creamy and tangy character that perfectly complements the savory notes from the olives and tomatoes.
Step 5: Fill the Muffin Cups
Pour the mixture evenly into your prepared muffin tin, filling each cup about three-quarters full to allow the eggs to puff up without spilling over. This will give you 12 perfectly portioned egg muffins.
Step 6: Bake to Perfection
Bake the muffins in your preheated oven for 18 to 22 minutes, until the eggs are set and the tops have turned a light golden brown. You can test doneness by inserting a toothpick into the center of a muffin; it should come out clean when they’re ready.
Step 7: Cool and Remove
Let your egg muffins sit in the tin for about 5 minutes to firm up a little before carefully removing them. Transfer them to a cooling rack or plate so they cool evenly—this step is important so they don’t break apart when you serve.
Step 8: Serve or Store
Enjoy these delightful egg muffins immediately for the best taste and texture, or store them in an airtight container for quick grab-and-go meals later in the week.
How to Serve Egg Muffins with Sun-Dried Tomatoes and Kalamata Olives Recipe
Garnishes
Sprinkle a few fresh chopped herbs like parsley, basil, or extra green onions on top for a vibrant finish. A small dollop of Greek yogurt or a light drizzle of extra virgin olive oil can also add luscious creaminess and a fresh zing.
Side Dishes
These egg muffins shine alongside a crisp simple salad or sautéed greens like spinach or kale. You can also pair them with crusty whole-grain toast or roasted potatoes to round out your meal beautifully.
Creative Ways to Present
Serve these egg muffins in colorful mini muffin liners for a party platter, or stack two together with a smear of hummus or avocado spread between for a satisfying breakfast sandwich twist. They also make amazing toppings for grain bowls or veggie-packed lunch boxes.
Make Ahead and Storage
Storing Leftovers
Place cooled egg muffins in an airtight container and refrigerate for up to 4 days. This makes them perfect for meal prepping busy mornings or quick snacks.
Freezing
You can freeze these muffins individually in a single layer on a baking sheet, then transfer to a freezer bag or container. They’ll keep well for up to 2 months and thaw quickly when you need a nutritious, effortless meal.
Reheating
To reheat, pop the muffins in the microwave for about 30 to 45 seconds or bake them at 350°F (175°C) for 10 minutes until heated through. They retain their texture beautifully, making them just as tasty as fresh.
FAQs
Can I make this recipe dairy-free?
Absolutely! Use non-dairy milk like almond or oat milk, and simply skip the feta or goat cheese or swap them for a dairy-free cheese alternative.
Are these egg muffins suitable for freezing?
Yes, they freeze wonderfully and make a great make-ahead breakfast or snack. Just thaw and reheat when you’re ready to enjoy.
Can I add other vegetables to the recipe?
Definitely! Feel free to customize by adding finely diced zucchini, spinach, or mushrooms to sneak in extra veggies and tailor the muffins to your taste.
How long do egg muffins keep in the fridge?
Stored properly in an airtight container, these muffins stay fresh and delicious for up to 4 days in the refrigerator.
What’s the best way to reheat egg muffins?
The microwave is quick and convenient, but baking them in the oven at 350°F (175°C) for 10 minutes helps maintain their texture and flavor beautifully.
Final Thoughts
This Egg Muffins with Sun-Dried Tomatoes and Kalamata Olives Recipe is one of those wonderful dishes that feels special without any fuss. It’s colorful, flavorful, and incredibly versatile — perfect for busy mornings, casual lunches, or snack times. I’m confident that once you try it, these Mediterranean-inspired egg muffins will become a staple in your kitchen, bringing sunshine and a delightful tang to your table anytime you need a lift.
Print
Egg Muffins with Sun-Dried Tomatoes and Kalamata Olives Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 egg muffins
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Description
Delightful and savory egg muffins packed with sun-dried tomatoes and Kalamata olives, perfect for a protein-rich breakfast or snack. These flavorful muffins incorporate Mediterranean ingredients and are easy to prepare, bake, and customize with optional veggies and cheese for a nutritious and convenient meal.
Ingredients
Egg Mixture
- 8 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1/2 cup sun-dried tomatoes, chopped (preferably packed in oil, drained)
- 1/2 cup Kalamata olives, pitted and chopped
- 1/4 cup red bell pepper, finely diced (optional)
- 1/4 cup green onions or chives, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Cheese (Optional)
- 1/4 cup feta cheese or goat cheese, crumbled
Other
- Non-stick spray or a silicone muffin tin
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with non-stick spray or use a silicone muffin tin for easier release.
- Prepare the Egg Mixture: In a large mixing bowl, whisk together the 8 large eggs and 1/4 cup of milk until fully combined, creating a smooth base for your muffins.
- Add Vegetables and Seasonings: Stir in the chopped sun-dried tomatoes, Kalamata olives, red bell pepper (if using), green onions, dried oregano, garlic powder, salt, and pepper, ensuring even distribution throughout the mixture.
- Incorporate Cheese (Optional): If using, gently fold in 1/4 cup of crumbled feta or goat cheese to add a tangy, creamy texture to the muffins.
- Fill the Muffin Cups: Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full to allow room for expansion during baking.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the egg muffins are set and lightly golden on top. Test doneness by inserting a toothpick in the center; it should come out clean.
- Cool and Remove: Let the egg muffins cool in the tin for 5 minutes, making them easier to remove without breaking. Then transfer them to a cooling rack or plate.
- Serve or Store: Enjoy the egg muffins warm immediately, or store them in an airtight container in the refrigerator for convenient meal prep throughout the week.
Notes
- For dairy-free options, use non-dairy milk and omit the cheese or substitute with a vegan cheese.
- Sun-dried tomatoes packed in oil add more flavor; drain excess oil to avoid sogginess.
- Customize by adding other vegetables like spinach, mushrooms, or zucchini.
- These muffins can be frozen for up to 1 month; thaw in fridge overnight before reheating.
- Use silicone muffin tins for easier release and cleaning compared to metal pans.
