Mediterranean Egg Muffins with Sun-Dried Tomatoes Kalamata Olives
Transport yourself to the sun-kissed shores of the Mediterranean with these protein-packed breakfast egg muffins. Inspired by the vibrant flavors of Greek cuisine, these portable breakfast bites combine the richness of eggs with the bold flavors of sun-dried tomatoes, briny kalamata olives, and creamy goat cheese. Originally created as a healthy meal prep solution for busy professionals, these egg muffins have become a beloved breakfast staple in homes across the globe.
Ingredients:
For 6 servings (12 muffins)
6 large eggs
¼ cup (60g) crumbled goat cheese or vegan feta
2 tablespoons (30g) chopped sun-dried tomatoes, oil-packed
2 tablespoons (20g) sliced kalamata olives
¼ cup (25g) chopped baby spinach
1 teaspoon (2g) dried oregano
¼ teaspoon sea salt
Freshly ground black pepper to taste
Olive oil cooking spray for greasing
Instructions:
Preparation (5 minutes)
Preheat your oven to 375°F (190°C)
Thoroughly grease a 12-cup muffin tin with olive oil cooking spray
Drain and chop sun-dried tomatoes if needed
Roughly chop spinach leaves
Mix the Base (3 minutes)
Crack eggs into a large mixing bowl
Whisk until well combined and slightly frothy
Season with salt and pepper
Add Mediterranean Flavors (2 minutes)
Fold in chopped sun-dried tomatoes
Add sliced kalamata olives
Mix in chopped spinach
Sprinkle in dried oregano
Gently stir to distribute ingredients evenly
Fill and Top (5 minutes)
Pour egg mixture evenly into prepared muffin cups, filling each about ¾ full
Sprinkle crumbled goat cheese on top of each muffin
Lightly press cheese into egg mixture
Bake and Finish (16-18 minutes)
Bake in preheated oven for 16-18 minutes
Muffins should be set and slightly golden on top
Let cool in tin for 5 minutes before removing
Optional: drizzle with extra virgin olive oil before serving
Use room temperature eggs for even cooking
Spray muffin tin generously to prevent sticking
Flavor Enhancement
Pat sun-dried tomatoes with paper towels to remove excess oil
Use fresh oregano (1 tablespoon) instead of dried for more intense flavor
Season eggs well before adding mix-ins
Baking Success
Rotate pan halfway through baking for even cooking
Test doneness with a toothpick – it should come out clean
Don’t overbake to prevent rubbery texture
Variations and Substitutions
Dairy-Free Version
Replace goat cheese with dairy-free feta
Use nutritional yeast for cheesy flavor
Add extra herbs for flavor complexity
Vegetable Variations
Swap spinach for kale or Swiss chard
Add roasted red peppers
Include artichoke hearts for extra Mediterranean flair
Protein Boost
Mix in cooked quinoa
Add chickpeas
Include hemp seeds for extra protein
