Mediterranean Egg Muffins with Sun-Dried Tomato & Kalamata Olives
Mediterranean Egg Muffins with Sun-Dried Tomato & Kalamata Olives are savoury, protein-rich bites packed with colourful Mediterranean flavours. Creamy feta, tangy sun-dried tomatoes, briny Kalamata olives, fresh spinach, red onion, and fragrant herbs come together in tender baked egg muffins that are easy to prepare and perfect for any time of day.
They’re quick enough for a weekday breakfast but also make a beautiful addition to a brunch spread or casual gathering. Honestly, the combination of salty feta, juicy sun-dried tomatoes, fresh herbs, and fluffy eggs makes these little muffins incredibly satisfying.
Ingredients
For the Egg Muffins
- 8 large eggs
- 1/3 cup (80 ml) milk or heavy cream
- 1/2 cup (75 g) sun-dried tomatoes, finely chopped
- 1/2 cup (75 g) Kalamata olives, pitted and sliced
- 1/2 cup (60 g) crumbled feta cheese
- 1/2 cup (60 g) fresh spinach, finely chopped
- 1/4 cup (30 g) red onion, finely diced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh basil, chopped
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil, for greasing
For Garnishing
- 2 tbsp crumbled feta
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh basil leaves
- 1/4 tsp red pepper flakes, optional
How to Make It
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin pan with olive oil, or use silicone muffin liners to make removing the egg muffins easier.
2. Prepare the Vegetables
Finely chop the sun-dried tomatoes, spinach, red onion, parsley, and basil. Slice the Kalamata olives and crumble the feta cheese.
Having all the filling ingredients prepared before mixing makes the assembly quick and easy.
3. Whisk the Eggs
In a large mixing bowl, whisk the eggs and milk or heavy cream until smooth and well combined. Add the dried oregano, garlic powder, salt, and black pepper, then whisk again to distribute the seasonings evenly.
4. Add the Mediterranean Filling
Add the chopped sun-dried tomatoes, sliced Kalamata olives, spinach, diced red onion, parsley, basil, and crumbled feta to the egg mixture.
Stir gently until all the ingredients are evenly distributed throughout the eggs.
5. Fill the Muffin Cups
Divide the egg mixture evenly among the 12 prepared muffin cups. Fill each cup about three-quarters full, leaving a little room for the eggs to puff as they bake.
6. Bake
Bake for 18–22 minutes, or until the egg centers are completely set and the tops are lightly golden.
Keep an eye on the muffins toward the end of the baking time. They should look firm in the center without becoming overly browned.
7. Cool Slightly
Remove the muffin pan from the oven and let the egg muffins cool for about 5 minutes. Carefully run a thin knife or spatula around the edges if needed, then gently lift the muffins from the pan.
8. Garnish
Finish the egg muffins with extra crumbled feta, fresh parsley, basil leaves, and a light sprinkle of red pepper flakes if you enjoy a little heat.
9. Serve
Serve warm for breakfast, brunch, or a light lunch. They can also be served at room temperature, making them a convenient option for entertaining, picnics, or casual gatherings.
Why This Recipe Works
These Mediterranean egg muffins are all about bold flavour in a simple baked format. The eggs provide a soft, fluffy base while feta adds creamy saltiness and sun-dried tomatoes bring a concentrated sweet-tangy flavour.
Kalamata olives add a savoury Mediterranean note, while spinach and red onion provide freshness and colour. Fresh parsley and basil finish the muffins with a bright herbal flavour that keeps them tasting fresh rather than heavy.
Baking everything together in a muffin pan also makes these egg bites naturally portioned and easy to serve.
Tips for the Best Mediterranean Egg Muffins
- Grease the pan well: A generous coating of olive oil helps the baked eggs release more easily.
- Don’t overfill the cups: Fill each muffin cup about three-quarters full to leave room for the eggs to rise.
- Drain very wet ingredients: If your sun-dried tomatoes or spinach contain excess moisture, drain or squeeze them before adding them to the egg mixture.
- Use room-temperature eggs: They whisk easily and help the filling combine evenly.
- Don’t overbake: Remove the muffins once the centers are set to help keep them tender.
- Add fresh herbs at the end: A little extra parsley and basil after baking gives the muffins a bright finishing flavour.
Serving Suggestions
Serve these egg muffins alongside sliced avocado, fresh tomatoes, cucumber, olives, or a simple green salad for a complete Mediterranean-inspired breakfast or lunch.
They are also delicious with toasted sourdough, warm pita bread, hummus, or a spoonful of Greek yogurt. For brunch, arrange them on a platter with fresh herbs and extra feta for an easy and colourful presentation.
Frequently Asked Questions
Can I make these egg muffins ahead of time?
Yes. These egg muffins are convenient for preparing ahead. Once cooled, store them in an airtight container in the refrigerator and reheat gently when ready to serve.
Can I use fresh tomatoes instead of sun-dried tomatoes?
Yes, but fresh tomatoes contain more moisture. If using them, remove some of the seeds and excess liquid before chopping so the egg muffins don’t become watery.
Can I use another cheese instead of feta?
Yes. Goat cheese, shredded mozzarella, or a mild cheddar can be used if preferred. Feta provides the strongest Mediterranean flavour, but other cheeses can work well too.
Can I add other vegetables?
Absolutely. Bell peppers, mushrooms, zucchini, or cooked artichoke hearts can be added. Chop them finely and avoid adding vegetables with excessive moisture.
Can I freeze egg muffins?
Yes. Allow the baked muffins to cool completely before freezing them in an airtight container or freezer-safe bag. Thaw them in the refrigerator before reheating.
Can I use heavy cream instead of milk?
Yes. Heavy cream gives the egg muffins a richer and slightly creamier texture, while milk keeps them lighter. Both options work well in this recipe.
Nutrition & Timing
| Details | Amount |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Total Time | 35 minutes |
| Servings | 12 muffins |
| Calories | Approx. 115 per muffin |
| Protein | Approx. 7g per muffin |
Final Thoughts
Mediterranean Egg Muffins with Sun-Dried Tomato & Kalamata Olives are an easy way to turn everyday eggs into something colourful, flavorful, and satisfying. Creamy feta, briny olives, tangy sun-dried tomatoes, spinach, and fresh herbs create a delicious combination in every bite.
They’re simple to prepare, easy to portion, and versatile enough for breakfast, brunch, lunch, or entertaining. Serve them warm with your favourite Mediterranean sides, or enjoy them at room temperature for a convenient and flavorful snack.
Print
Mediterranean Egg Muffins with Sun-Dried Tomato & Kalamata Olives
- Total Time: 35 minutes
Description
Savoury, protein-rich egg muffins packed with creamy feta, tangy sun-dried tomatoes, Kalamata olives, fresh spinach, red onion, and fragrant herbs. These easy baked egg bites are perfect for breakfast, brunch, lunch, or casual entertaining.
Ingredients
For the Egg Muffins
8 large eggs
1/3 cup (80 ml) milk or heavy cream
1/2 cup (75 g) sun-dried tomatoes, finely chopped
1/2 cup (75 g) Kalamata olives, pitted and sliced
1/2 cup (60 g) crumbled feta cheese
1/2 cup (60 g) fresh spinach, finely chopped
1/4 cup (30 g) red onion, finely diced
2 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
1/2 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1 tbsp olive oil, for greasing
For Garnishing
2 tbsp crumbled feta
1 tbsp fresh parsley, chopped
1 tbsp fresh basil leaves
1/4 tsp red pepper flakes, optional
Instructions
1. Preheat the oven to 375°F (190°C). Lightly grease a standard 12-cup muffin pan with olive oil, or use silicone muffin liners.
2. Finely chop the sun-dried tomatoes, spinach, red onion, parsley, and basil. Slice the Kalamata olives and crumble the feta cheese.
3. In a large mixing bowl, whisk the eggs and milk or heavy cream until smooth and well combined.
4. Add the dried oregano, garlic powder, salt, and black pepper to the egg mixture and whisk again.
5. Add the sun-dried tomatoes, Kalamata olives, spinach, red onion, parsley, basil, and crumbled feta. Stir gently until the ingredients are evenly distributed.
6. Divide the egg mixture evenly among the 12 prepared muffin cups, filling each about three-quarters full.
7. Bake for 18–22 minutes, or until the egg centers are completely set and the tops are lightly golden.
8. Remove the muffin pan from the oven and let the egg muffins cool for about 5 minutes.
9. Carefully run a thin knife or spatula around the edges if needed, then gently lift the muffins from the pan.
10. Garnish with extra crumbled feta, fresh parsley, basil leaves, and optional red pepper flakes.
11. Serve warm for breakfast, brunch, or lunch, or serve at room temperature for entertaining, picnics, or casual gatherings.
Notes
Grease the muffin pan well to make the baked eggs easier to remove. Fill each muffin cup about three-quarters full so there is room for the eggs to puff as they bake. If the sun-dried tomatoes or spinach contain excess moisture, drain or squeeze them before adding them to the egg mixture. Room-temperature eggs whisk easily and help the filling combine evenly. Do not overbake the muffins. Remove them once the centers are set to help keep them tender. Fresh parsley and basil added after baking provide a bright finishing flavour. Serve with sliced avocado, fresh tomatoes, cucumber, olives, or a simple green salad for a Mediterranean-inspired meal. They are also delicious with toasted sourdough, warm pita bread, hummus, or Greek yogurt. For a brunch platter, arrange the muffins with fresh herbs and extra feta. Store cooled egg muffins in an airtight container in the refrigerator and reheat gently when ready to serve. Fresh tomatoes can replace sun-dried tomatoes, but remove excess seeds and liquid first to prevent watery muffins. Goat cheese, shredded mozzarella, or mild cheddar can be used instead of feta. Bell peppers, mushrooms, zucchini, or cooked artichoke hearts can be added as long as excess moisture is removed. To freeze, cool the muffins completely and store them in an airtight container or freezer-safe bag. Thaw in the refrigerator before reheating. Milk keeps the muffins lighter, while heavy cream gives them a richer and slightly creamier texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
