Mediterranean Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives: A Healthy, Flavorful Breakfast!

 

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