Mediterranean Egg Muffins with Sun-Dried Tomatoes Kalamata Olives
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.