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