Description
These savory Egg Muffins with Sun-Dried Tomatoes and Kalamata Olives are the perfect grab-and-go breakfast or snack! Packed with protein, rich flavors from the sun-dried tomatoes and olives, and a fluffy texture, these muffins are a healthy and delicious way to start your day. They’re easy to make and perfect for meal prep!
Ingredients
Scale
For the Egg Muffins:
- 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
- 1/4 cup feta cheese or goat cheese, crumbled (optional)
For the Muffin Tin:
- Non-stick spray or a silicone muffin tin
Instructions
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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.
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Prepare the Egg Mixture:
- In a large mixing bowl, whisk together the eggs and milk until fully combined.
- Stir in the chopped sun-dried tomatoes, Kalamata olives, red bell pepper (if using), green onions, oregano, garlic powder, salt, and pepper.
- If using, add the crumbled feta or goat cheese to the mixture and stir gently to combine.
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Fill the Muffin Cups:
- Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
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Bake the Muffins:
- Bake in the preheated oven for 18-22 minutes, or until the egg muffins are set and lightly golden on top. You can check doneness by inserting a toothpick into the center—it should come out clean.
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Cool and Serve:
- Let the egg muffins cool in the tin for 5 minutes, then carefully remove them and transfer to a cooling rack or plate.
- Serve immediately, or store in an airtight container for meal prep.
Notes
- You can customize these egg muffins by adding any of your favorite vegetables such as spinach, zucchini, or mushrooms.
- For a dairy-free version, simply omit the cheese or use a dairy-free cheese alternative.
- These egg muffins are perfect for meal prep! Store them in the fridge for up to 4 days, or freeze for up to 3 months. Reheat in the microwave or oven.
- Feel free to adjust the seasonings based on your preference. Add a pinch of red pepper flakes for extra heat, or a dash of smoked paprika for a smoky flavor.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 185mg