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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.
Why This Recipe is a Winner
These Mediterranean Egg Muffins are the ultimate breakfast or snack for anyone who loves bold, savory flavors. They’re easy to make, packed with wholesome ingredients, and perfect for busy mornings. Whether you’re meal prepping or hosting brunch, these muffins are sure to impress.
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