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
Scale
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.
