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
Scale
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.
