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Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives Recipe

Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives Recipe
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4.6 from 29 reviews

These Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives are a flavorful and protein-packed breakfast option that can be enjoyed fresh or stored for later. Filled with Mediterranean-inspired ingredients, these muffins are perfect for meal prep and busy mornings.

Ingredients

Units Scale

Egg Muffins:

  • 8 large eggs
  • 1/4 cup milk
  • 1/3 cup chopped sun-dried tomatoes (oil-packed, drained)
  • 1/3 cup chopped Kalamata olives (pitted)
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh spinach
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • pinch of salt
  • olive oil spray

Instructions

  1. Preheat the Oven: Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with olive oil spray.
  2. Prepare the Egg Mixture: In a large bowl, whisk together the eggs and milk until smooth. Stir in the sun-dried tomatoes, olives, feta, spinach, garlic powder, black pepper, and salt.
  3. Fill the Muffin Cups: Divide the mixture evenly among the muffin cups, filling each about 3/4 full.
  4. Bake: Bake for 18–22 minutes, or until the centers are set and the tops are lightly golden.
  5. Cool and Serve: Allow the egg muffins to cool for 5 minutes before removing from the tin. Serve warm or refrigerate for later use.

Notes

  • These muffins can be stored in the fridge for up to 4 days or frozen for up to 2 months.
  • Reheat in the microwave for 20–30 seconds.
  • For added protein, mix in chopped cooked sausage or turkey.

Nutrition

Find it online: https://easy-tapas-recipes.com/egg-muffins-with-sun-dried-tomatoes-and-kalamata-olives-recipe/