Mediterranean Egg Muffins with Sun-Dried Tomato and Kalamata Olives

Mediterranean Egg Muffins with Sun-Dried Tomato and Kalamata Olives are a flavorful and protein-rich option ideal for breakfast, brunch, or a nutritious snack. Packed with Mediterranean ingredients like feta, olives, and herbs, these muffins are easy to prepare and convenient for on-the-go meals.

Why You’ll Love This Recipe

These egg muffins are simple to make, versatile, and packed with bold, savory flavors. They are low-carb, naturally gluten-free, and customizable with your favorite vegetables or cheeses. Perfect for meal prep, they can be made ahead and enjoyed warm or cold throughout the week.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

6 large eggs
1/4 cup milk (or dairy-free alternative)
1/4 cup crumbled feta cheese
1/4 cup sun-dried tomatoes, chopped
1/4 cup Kalamata olives, chopped
1/4 cup spinach, chopped (optional)
1/2 teaspoon dried oregano
Salt and pepper to taste
Olive oil spray (for greasing the muffin tin)

Directions

1. Preheat the oven to 190°C (375°F). Lightly grease a muffin tin with olive oil spray.

2. In a bowl, whisk together the eggs, milk, oregano, salt, and pepper.

3. Stir in the feta cheese, sun-dried tomatoes, Kalamata olives, and spinach if using.

4. Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full.

5. Bake for 18–20 minutes, until the eggs are set and slightly golden on top.

6. Let cool slightly before removing from the tin and serving.

Servings and timing

This recipe yields 6 egg muffins (2–3 servings).
Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

• Replace feta with goat cheese or shredded mozzarella.

• Add chopped bell peppers or onions for extra vegetables.

• Use fresh herbs like basil or parsley instead of dried oregano.

• Spice it up with a pinch of red pepper flakes.

• Substitute olives with capers for a different briny flavor.

Storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave for 20–30 seconds or in a low oven until warmed through. These muffins can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.

FAQs

Can I make these egg muffins ahead of time?

Yes, they are perfect for meal prep and can be stored in the fridge or freezer.

Can I use egg whites only?

Yes, replace the whole eggs with about 8 egg whites for a lower-fat option.

How do I prevent the muffins from sticking?

Be sure to grease the muffin tin well or use silicone muffin liners.

Can I add meat?

Yes, cooked bacon, sausage, or ham would be great additions.

Are these muffins dairy-free?

They can be made dairy-free by omitting the feta or using a dairy-free cheese alternative.

Can I serve these cold?

Yes, they taste great cold and make a convenient on-the-go snack.

What’s the best way to chop sun-dried tomatoes?

Use kitchen scissors or a sharp knife for clean, even pieces.

Can I use fresh tomatoes instead of sun-dried?

Sun-dried tomatoes provide concentrated flavor, but you can use fresh; drain excess liquid to prevent sogginess.

Do I need to cook the spinach first?

No, finely chopped fresh spinach works well without pre-cooking.

Can I bake these in mini muffin tins?

Yes, reduce the baking time to about 10–12 minutes for mini muffins.

Conclusion

Mediterranean Egg Muffins with Sun-Dried Tomato and Kalamata Olives are a delicious, nutritious, and versatile option for any time of day. With their bold flavors and simple preparation, they’re sure to become a staple in your meal rotation. Perfect for busy mornings or a wholesome snack.