If you’re looking for a quick, healthy, and delicious breakfast or snack, these Mediterranean Egg Muffins are the answer! Packed with sun-dried tomatoes, Kalamata olives, spinach, and creamy goat cheese, these muffins are bursting with Mediterranean flavors. Perfect for meal prep or on-the-go mornings, they’re easy to make and incredibly satisfying. Let’s dive into the recipe!
Why You’ll Love This Recipe
- Healthy and Nutritious: Packed with protein and veggies for a balanced meal.
- Quick and Easy: Ready in under 30 minutes with minimal prep.
- Perfect for Meal Prep: Make ahead and enjoy all week long.
- Customizable: Swap ingredients to suit your taste or dietary needs.
Ingredients
Here’s what you’ll need to make these flavorful egg muffins:
(Makes 12 muffins, serves 6)
- 6 large eggs
- 1/4 cup (60g) crumbled goat cheese (or vegan feta for a dairy-free option)
- 2 tablespoons (30g) chopped sun-dried tomatoes (oil-packed, drained)
- 2 tablespoons (20g) sliced Kalamata olives
- 1/4 cup (25g) chopped baby spinach
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano (optional)
- Cooking spray or olive oil (for greasing the muffin tin)
Step-by-Step Instructions
1. Preheat the Oven
- Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with cooking spray or olive oil.
2. Prepare the Egg Mixture
- In a large mixing bowl, whisk the eggs until smooth.
- Stir in the crumbled goat cheese, chopped sun-dried tomatoes, sliced olives, chopped spinach, salt, pepper, and oregano (if using). Mix until well combined.
3. Fill the Muffin Tin
- Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
4. Bake the Muffins
- Bake for 15-18 minutes, or until the egg muffins are set and lightly golden on top.
5. Cool and Serve
- Let the muffins cool in the tin for 5 minutes, then carefully remove them using a spoon or knife.
- Serve warm or store for later.
Tips for the Best Egg Muffins
- Use Fresh Ingredients: Fresh spinach and high-quality sun-dried tomatoes make a big difference.
- Customize the Fillings: Add diced bell peppers, mushrooms, or cooked bacon for extra flavor.
- Make It Vegan: Use a plant-based egg substitute and vegan cheese.
- Store Properly: Keep the muffins in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
Why This Recipe is a Winner
These Mediterranean Egg Muffins are the ultimate breakfast or snack for anyone who loves bold, savory flavors. They’re easy to make, packed with wholesome ingredients, and perfect for busy mornings. Whether you’re meal prepping or hosting brunch, these muffins are sure to impress.
FAQs
Q: Can I use a different type of cheese?
A: Absolutely! Feta, cheddar, or mozzarella all work well.
Q: Can I make these muffins ahead of time?
A: Yes! These muffins are perfect for meal prep. Store them in the fridge or freezer and reheat as needed.
Q: How do I reheat the muffins?
A: Reheat in the microwave for 30-60 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Final Thoughts
These Mediterranean Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives are more than just a breakfast – they’re a celebration of flavor and convenience. They’re easy to make, packed with wholesome ingredients, and perfect for sharing with loved ones. Whether it’s a busy morning or a leisurely brunch, these muffins are guaranteed to bring smiles to everyone’s faces.
Don’t forget to share this recipe with your friends and family. After all, the best meals are the ones that bring people together! 😊
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