Fluffy, flavorful, protein-packed, and portable – perfect for breakfast, brunch, or snacks!
Ingredients (Makes 6–8 muffins)
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6 large eggs (room temperature for best mixing)
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1/4 cup milk (dairy or unsweetened plant-based like almond, oat, or soy)
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1/3 cup sun-dried tomatoes, chopped
(Use oil-packed for more flavor, drain excess oil before chopping) -
1/3 cup Kalamata olives, pitted and chopped
(Can substitute with black olives if preferred) -
1/2 cup crumbled feta cheese
(Sheep’s milk feta adds a tangy kick) -
1/4 cup fresh spinach, finely chopped
(Lightly packed; can sub kale or arugula) -
Salt, to taste (about 1/4 tsp – feta and olives are salty)
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Fresh ground black pepper, to taste (about 1/8 tsp)
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Olive oil or nonstick spray, for greasing muffin tin
Instructions
1. Prep Your Oven & Tin
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Preheat oven to 375°F (190°C).
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Grease a standard muffin tin lightly with olive oil or spray. This prevents sticking and adds flavor.
2. Mix Egg Base
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In a large bowl, crack in all 6 eggs.
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Add the 1/4 cup milk, salt, and pepper.
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Whisk until fully combined and frothy (this helps create fluffy muffins).
3. Add the Flavor Mix-ins
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Fold in the chopped sun-dried tomatoes, Kalamata olives, feta cheese, and chopped spinach.
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Stir gently until evenly distributed. The batter will look colorful and chunky.
4. Fill the Muffin Tin
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Use a spoon or measuring cup to fill each muffin cavity about ¾ full.
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Distribute the solids evenly across cups so every muffin gets a good mix of veggies and cheese.
5. Bake
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Bake in the center rack for 18–20 minutes, or until:
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The tops are golden and puffed.
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A toothpick inserted into the center comes out clean.
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6. Cool & Serve
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Let muffins cool in the tin for 5–10 minutes before removing.
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Use a butter knife to gently loosen the sides if needed.
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Serve warm or allow to cool completely and store for later.
Storage & Reheating
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Fridge: Store in an airtight container for up to 4–5 days.
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Freezer: Wrap individually and freeze for up to 2 months.
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Reheat: Microwave for 30–45 seconds or bake at 325°F (160°C) for 5–8 minutes.
Variations & Add-Ons
Ingredient | Swap/Option |
---|---|
Cheese | Goat cheese, shredded mozzarella, or Parmesan |
Greens | Kale, arugula, or finely chopped zucchini |
Spice | Add a pinch of red pepper flakes or a dash of hot sauce |
Herbs | Add 1 tsp of fresh chopped oregano, parsley, or basil |
️ Serving Suggestions
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Breakfast: Pair with toast or avocado slices for a balanced meal.
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Brunch Platter: Serve alongside hummus, pita, and a cucumber-tomato salad.
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Snack: Eat chilled or room temp on-the-go.
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Dinner Side: Works great with grilled meats or a big Mediterranean grain bowl.
Nutrition Info (Per Muffin – approx.)
Based on 8 muffins, with whole milk and regular feta:
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Calories: 110 kcal
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Protein: 7g
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Carbohydrates: 3g
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Fat: 8g
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Fiber: 0.5g
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Sugar: 1g
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Sodium: ~290mg
(Values vary based on specific brands and ingredients used.)
Tips for Success
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Use room temperature eggs for best blending and even baking.
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Don’t overfill – eggs rise while baking.
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If using dry sun-dried tomatoes, rehydrate in warm water for 10 minutes.
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Let cool before storing to avoid excess moisture and soggy muffins.
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