Description
Delicious and easy Mediterranean egg muffins packed with sun-dried tomatoes, Kalamata olives, and feta cheese.
Ingredients
Scale
- 6 large eggs
- 1/4 cup milk
- 1/2 cup sun-dried tomatoes, chopped
- 1/3 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh spinach, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the eggs and milk until well combined.
- Stir in the sun-dried tomatoes, olives, feta cheese, and spinach. Season with salt and pepper, mixing everything together gently.
- Grease a muffin tin and pour the mixture evenly into each cup, filling about 3/4 full.
- Bake for 20-25 minutes or until the egg muffins are set and golden on top.
- Let them cool for a few minutes before carefully removing from the tin. Enjoy warm or cold!
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 200mg
Keywords: Mediterranean, egg muffins, sun-dried tomatoes, healthy breakfast, easy recipe