If you’re on the hunt for a breakfast that’s bursting with Mediterranean flavors and packed with protein, look no further than this Egg Muffins with Sun-Dried Tomatoes and Kalamata Olives Recipe. These little bites of savory goodness blend the tangy, rich taste of sun-dried tomatoes with the briny punch of Kalamata olives, all wrapped up in fluffy, perfectly baked egg muffins. They’re easy to make, customizable, and absolutely perfect for busy mornings, brunch gatherings, or even a hearty snack anytime you crave something wholesome and delicious.
Ingredients You’ll Need
Getting this Egg Muffins with Sun-Dried Tomatoes and Kalamata Olives Recipe right depends on simple, fresh ingredients that each bring a unique burst of flavor, texture, and color to the final dish. From creamy eggs to vibrant vegetables and tangy cheeses, the ingredients harmonize beautifully to make each muffin unforgettable.
- 8 large eggs: The rich, protein-packed base that gives structure and fluffiness to the muffins.
- 1/4 cup milk (dairy or non-dairy): Adds moisture and helps create a softer texture in the muffins.
- 1/2 cup sun-dried tomatoes, chopped: Brings a sweet, concentrated tomato flavor with a chewy bite.
- 1/2 cup Kalamata olives, pitted and chopped: Offers a salty, slightly fruity tang that complements the tomatoes beautifully.
- 1/4 cup red bell pepper, finely diced (optional): Adds subtle sweetness and a splash of bright color.
- 1/4 cup green onions or chives, chopped: Provides a fresh, mild onion flavor that lifts the overall taste.
- 1 teaspoon dried oregano: Infuses the muffins with classic Mediterranean herb aromas.
- 1/2 teaspoon garlic powder: Adds warm, savory depth without overpowering.
- Salt and pepper, to taste: Essential seasonings to balance and enhance all the flavors.
- 1/4 cup feta cheese or goat cheese, crumbled (optional): Delivers creamy, tangy richness that melts slightly in the oven.
- Non-stick spray or silicone muffin tin: Ensures your muffins come out perfectly without sticking.
How to Make Egg Muffins with Sun-Dried Tomatoes and Kalamata Olives Recipe
Step 1: Preheat and Prepare Your Muffin Tin
Start by heating your oven to 375°F (190°C). Greasing a 12-cup muffin tin lightly with non-stick spray or opting for a silicone version makes for the easiest muffin release later on. This simple prep step sets you up for perfectly shaped muffins every time.
Step 2: Whisk the Eggs and Milk Together
In a large bowl, whisk the eggs and milk thoroughly until combined and slightly frothy. This ensures the muffins will bake evenly and have a tender, fluffy texture. The milk adds moisture, but you can use any kind you prefer – dairy or plant-based.
Step 3: Mix in the Flavorful Ingredients
Next, gently fold in the chopped sun-dried tomatoes and Kalamata olives. If you’re using red bell pepper, green onions or chives, sprinkle those in as well. Stir in the oregano, garlic powder, salt, and pepper for that irresistible Mediterranean flavor profile. If cheese is your thing, add the crumbled feta or goat cheese now – it melts into little pockets of tangy creaminess throughout each muffin.
Step 4: Fill the Muffin Cups Evenly
Pour your vibrant egg mixture into the prepared tin, filling each cup about three-quarters full. This helps the muffins rise nicely without overflowing, giving you those perfectly portioned, golden-topped treats.
Step 5: Bake Until Set
Pop the tin into your oven and bake for 18 to 22 minutes. You’ll know they’re done when the muffins are lightly golden and a toothpick inserted in the middle comes out clean. The kitchen will fill with cozy, herbaceous aromas that make waiting worthwhile.
Step 6: Cool and Remove From the Tin
Once baked, allow the muffins to cool in the tin for about 5 minutes. This resting period helps them set fully and makes handling easier. Then gently lift them out using a small spatula or your fingers, placing them on a rack or plate to cool completely or serve right away.
How to Serve Egg Muffins with Sun-Dried Tomatoes and Kalamata Olives Recipe
Garnishes
Sprinkle your egg muffins with a little extra fresh chopped chives or green onions for a pop of green and freshness. A light drizzle of good quality olive oil or a pinch of flaky sea salt can elevate each bite even further, making your presentation as appealing as the taste.
Side Dishes
Pair these flavorful egg muffins with a simple arugula salad tossed in lemon vinaigrette for a refreshing contrast. If you want to keep it classic, some crusty whole grain toast or roasted potatoes provide hearty companions that round out any meal beautifully.
Creative Ways to Present
Serve the muffins warm in a brunch spread alongside bowls of olives, fresh fruit, and hummus for a Mediterranean-inspired feast. Stack them on a pretty platter with colorful napkins for a fun grab-and-go breakfast, or slice them in half for mini sandwich sliders with a smear of Greek yogurt or pesto.
Make Ahead and Storage
Storing Leftovers
Leftover Egg Muffins with Sun-Dried Tomatoes and Kalamata Olives Recipe keep beautifully in an airtight container in the refrigerator for up to 4 days. This makes them an ideal dish for meal prepping busy weeks or enjoying quick breakfasts without compromise.
Freezing
If you want to save these gems longer, freeze them individually wrapped in plastic wrap and stored in a freezer bag for up to 2 months. This way, you can simply grab a muffin or two anytime and enjoy a homemade breakfast in minutes.
Reheating
To warm up your egg muffins, microwave them on a microwave-safe plate for 30 to 60 seconds, depending on your appliance. For crispier edges, pop them in a toaster oven or regular oven at 350°F until heated through. You’ll get that freshly baked taste all over again.
FAQs
Can I make the Egg Muffins with Sun-Dried Tomatoes and Kalamata Olives Recipe vegan?
This recipe relies on eggs and cheese for its signature texture and flavor, but you can experiment by using chickpea flour or vegan egg substitutes along with plant-based cheeses. Keep in mind the taste and texture will be different but still delicious in their own way.
Can I add other vegetables to the egg muffins?
Absolutely! Feel free to toss in chopped spinach, mushrooms, or zucchini for extra nutrition and freshness. Just make sure to sauté watery vegetables first to avoid excess moisture in the muffins.
How can I ensure my egg muffins don’t turn out rubbery?
Whisking the eggs thoroughly with milk and not overbaking are key. Keeping an eye on baking time and testing doneness with a toothpick can help you pull them from the oven at just the right moment.
Are these egg muffins suitable for meal prep?
Definitely. Because they store well and reheat quickly, these muffins are a fantastic choice for preparing breakfasts or snacks ahead of time. Just pack them in airtight containers for grab-and-go convenience.
Can I use sun-dried tomatoes that are dry instead of oil-packed?
Yes, but dry sun-dried tomatoes need to be rehydrated in warm water for about 10 minutes, then drained before chopping. This will soften them and make their flavor more balanced in the muffins.
Final Thoughts
There’s nothing quite like the joy of sinking your teeth into these flavorful, Mediterranean-inspired Egg Muffins with Sun-Dried Tomatoes and Kalamata Olives Recipe. They’re simple, wholesome, and packed with vibrant tastes that make each bite feel special. Whether you’re feeding a crowd or treating yourself to a nourishing breakfast, give these muffins a try—you might just find your new favorite way to start the day.
Print
Egg Muffins with Sun-Dried Tomatoes and Kalamata Olives Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 egg muffins
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Carb
Description
These savory Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives are a delicious and nutritious breakfast or snack option. Packed with Mediterranean flavors from tangy sun-dried tomatoes, briny Kalamata olives, and optional feta cheese, these low-carb muffins are easy to prepare and perfect for meal prepping. Baked until fluffy and slightly golden, they make a satisfying and protein-rich start to your day.
Ingredients
Egg Mixture
- 8 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1/2 cup sun-dried tomatoes, chopped (preferably packed in oil, drained)
- 1/2 cup Kalamata olives, pitted and chopped
- 1/4 cup red bell pepper, finely diced (optional)
- 1/4 cup green onions or chives, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Cheese (Optional)
- 1/4 cup feta cheese or goat cheese, crumbled (optional)
Other
- Non-stick spray or a silicone muffin tin
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with non-stick spray or use a silicone muffin tin to prevent sticking.
- Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs and milk until fully combined and slightly frothy, ensuring a smooth batter.
- Mix in Flavorings: Stir in the chopped sun-dried tomatoes, Kalamata olives, red bell pepper (if using), green onions or chives, dried oregano, garlic powder, salt, and pepper thoroughly to evenly distribute the ingredients.
- Add Cheese: If desired, gently fold in the crumbled feta or goat cheese to incorporate some creamy texture and tangy flavor throughout the muffins.
- Fill the Muffin Cups: Pour the egg mixture evenly into the prepared muffin tin, filling each cup about three-quarters full to allow room for expansion while baking.
- Bake the Muffins: Place the muffin tin in the oven and bake for 18-22 minutes, or until the egg muffins are set and slightly golden on top. Test doneness by inserting a toothpick into the center—the toothpick should come out clean.
- Cool and Remove: Let the muffins cool in the tin for 5 minutes to firm up before carefully removing them with a spoon or spatula, then transfer to a cooling rack or plate.
- Serve or Store: Enjoy the muffins warm immediately, or store them in an airtight container in the refrigerator for up to 4 days, perfect for meal prepping breakfasts or snacks.
Notes
- Using sun-dried tomatoes packed in oil adds extra flavor and moisture; if using dry-packed, consider soaking them in warm water for 10 minutes before chopping.
- If you prefer a dairy-free version, omit the cheese and use non-dairy milk.
- These muffins can be frozen for up to 1 month; thaw in the refrigerator overnight and reheat before serving.
- Feel free to customize with other vegetables like spinach, mushrooms, or zucchini for added nutrition.
- Ensure eggs are fully cooked before consuming—avoid undercooking to prevent any food safety risks.
