Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives

If you’re in the mood for a breakfast that’s quick, tasty, and packed with protein, then look no further than these Egg Muffins with Sun-Dried Tomatoes and Kalamata Olives! These bite-sized delights are bursting with flavor and offer the perfect blend of savory sun-dried tomatoes, briny Kalamata olives, and a fluffy egg base. They’re the perfect grab-and-go meal for busy mornings, but they’re also great for a brunch spread or a light snack. Trust me, once you try them, you’ll be hooked on the flavor combo!

Why You’ll Love Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives

These egg muffins aren’t just easy to make—they’re packed with mouthwatering ingredients that’ll make your taste buds sing. Here’s why you’ll love them:

Easy and Quick

These egg muffins take only 10 minutes of prep time and are baked in less than 20 minutes. You’ll have a fresh, flavorful breakfast in no time, and the best part? Cleanup is a breeze.

Flavor-Packed

The sun-dried tomatoes bring a sweet-tangy flavor that pairs perfectly with the salty kick from the Kalamata olives. Add in the herbs and cheese, and you’ve got an irresistible savory bite that will start your day on a high note.

Make-Ahead Meal

You can prep these muffins ahead of time and store them in the fridge for up to a week. This makes for an easy breakfast option that’s ready to grab and go whenever you need it.

Protein-Powered

These egg muffins are a great source of protein, making them an excellent way to keep you energized throughout the morning. They’re a perfect combination of nutrients to fuel your day.

Ingredients

Ready to make these savory egg muffins? Here’s what you’ll need:

For the Egg Muffins:

• Eggs
  These form the base of the muffin, so you’ll want to use large eggs for the fluffiest result.
• Sun-Dried Tomatoes
  Packed with flavor, sun-dried tomatoes bring a rich, tangy element to these muffins that make each bite extra special.
• Kalamata Olives
  These briny, savory olives add a punch of Mediterranean flavor. They’re perfect for balancing out the sweetness of the sun-dried tomatoes.
• Shredded Cheese
  A little bit of shredded cheese (cheddar, mozzarella, or feta) adds creaminess and richness. It’s a must for that extra melt-in-your-mouth experience.
• Fresh Herbs
  Dried oregano and basil are great choices for adding a little herbal freshness to the mix, but you can also use fresh if you have it on hand.
• Salt and Pepper
  Basic seasoning to bring out the best in all of the other ingredients.

Optional:

• Spinach or Arugula
  For a little green, you can toss in some spinach or arugula to make these muffins even more vibrant and nutritious.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Here’s how you’ll make these delicious egg muffins:

Preheat the Oven

Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners to make sure your muffins come out easily.

Mix the Egg Base

In a large mixing bowl, whisk the eggs until well beaten. Add a pinch of salt and pepper, and mix in the dried herbs (oregano, basil) to infuse the eggs with flavor.

Add the Goodies

Fold in the sun-dried tomatoes, Kalamata olives, and shredded cheese into the egg mixture. If you’re using spinach or arugula, now’s the time to add it as well.

Fill the Muffin Tin

Spoon the egg mixture evenly into the muffin tin, filling each cup about 3/4 full. You should get about 12 muffins, depending on the size of your muffin tin.

Bake

Bake the muffins in the preheated oven for 18-20 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean.

Cool and Serve

Let the muffins cool for a few minutes before removing them from the tin. Serve warm or store in an airtight container for later.

Nutrition Facts

Servings: 12 muffins
Calories per muffin: 120 calories

Nutritional Breakdown (per muffin):

• Calories: 120
• Total Fat: 8g
  • Saturated Fat: 2g
  • Trans Fat: 0g
• Cholesterol: 165mg
• Sodium: 220mg
• Total Carbohydrates: 2g
  • Dietary Fiber: 0g
  • Sugars: 1g
• Protein: 9g
• Vitamin A: 8%
• Vitamin C: 2%
• Calcium: 10%
• Iron: 4%

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 18-20 minutes
• Total Time: 30 minutes

How to Serve Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives

These egg muffins are incredibly versatile and pair well with a variety of sides. Here are a few ideas:

With Avocado Slices

Serve the muffins with creamy avocado slices on the side. The richness of the avocado pairs perfectly with the savory egg muffins.

As Part of a Brunch Spread

These muffins make a great addition to a brunch table. Pair them with other fresh options like fruit salad, Greek yogurt, or a fresh green salad.

On-the-Go

Grab one or two of these muffins in the morning for a quick breakfast that’s packed with protein. They’re perfect to eat while you’re running out the door or even on your commute.

Pair with Coffee or Juice

For a balanced breakfast, pair these muffins with a hot cup of coffee or a refreshing glass of fresh orange juice.

Additional Tips

Add More Veggies

To make the muffins even healthier, try adding some sautéed mushrooms, bell peppers, or zucchini. It’s a great way to sneak in extra vegetables.

Customize the Cheese

Feel free to experiment with different types of cheese! Feta works beautifully here, as does goat cheese, if you prefer a tangy touch.

Make Them Ahead of Time

These muffins store well in the fridge for up to a week, so you can make a batch and enjoy them all week long. They’re perfect for meal prep!

Freeze for Later

These muffins freeze wonderfully, so feel free to make a double batch and store them in an airtight container or freezer bag. Reheat them in the microwave or oven for a quick breakfast option.

FAQ Section

Q1: Can I use a different type of olive?
A1: Yes! If you prefer green olives or any other type, feel free to swap them out. Kalamata olives just add a lovely briny flavor, but any olive will work.

Q2: Can I make these egg muffins dairy-free?
A2: Absolutely! Just skip the cheese or use a dairy-free alternative, like vegan cheese or nutritional yeast.

Q3: Can I add other vegetables to these muffins?
A3: Yes! You can add any veggies you like—spinach, mushrooms, bell peppers, or even sun-dried tomatoes for extra flavor.

Q4: How long do these egg muffins last in the fridge?
A4: These muffins will last in the fridge for up to 5 days. Store them in an airtight container for the best freshness.

Q5: Can I freeze these egg muffins?
A5: Yes, these muffins freeze wonderfully! Just let them cool completely, then store in a freezer-safe container or bag. They’ll keep for up to 3 months. Reheat in the microwave or oven.

Q6: How can I make these muffins spicier?
A6: If you like a little heat, you can add some diced jalapeños or red pepper flakes to the egg mixture for a spicy kick.

Q7: Can I make these muffins ahead of time for a busy week?
A7: Yes! You can prepare these muffins on the weekend and store them in the fridge for quick breakfasts throughout the week.

Q8: Can I use egg whites instead of whole eggs?
A8: Yes, you can use egg whites to make these muffins lower in fat and cholesterol. Just use the equivalent of 12 egg whites for the 12 whole eggs in the recipe.

Q9: Can I add meat to these muffins?
A9: Absolutely! Diced cooked bacon, sausage, or ham would be great additions to these muffins for some extra protein.

Q10: How do I store leftover egg muffins?
A10: Store leftover egg muffins in an airtight container in the fridge for up to 5 days. You can reheat them in the microwave or oven.

Conclusion

These Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives are an easy, delicious, and nutritious way to start your day. Whether you make them for a quick breakfast or a leisurely brunch, they’re packed with savory flavor and protein to keep you energized. Plus, they’re perfect for meal prep, so you can enjoy them all week long! Enjoy!

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