If you are on the lookout for a delightful morning boost that combines vibrant Mediterranean flavors with simplicity and nutrition, the Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives Recipe is exactly what you need. These little bites burst with the bold tang of sun-dried tomatoes, the briny depth of Kalamata olives, and the salty creaminess of feta cheese, all wrapped up in protein-packed eggs that bake into the perfect grab-and-go meal. They are colorful, satisfying, and super versatile, making breakfast feel like a special occasion every day.
Ingredients You’ll Need
Gathering your ingredients for this recipe is a breeze because each element plays a crucial role in creating that Mediterranean magic. From the rich eggs that form the base to the herbs that add a fresh punch, the flavors balance beautifully in every bite.
- 8 large eggs: The star ingredient delivers protein and structure for these hearty muffins.
- 1/4 cup milk (dairy or non-dairy): Helps achieve a tender, fluffy texture in the muffins.
- 1/2 teaspoon salt: Enhances all the flavors without overpowering them.
- 1/4 teaspoon black pepper: Adds a mild kick and depth to the savory mix.
- 1/4 teaspoon dried oregano: Infuses a classic Mediterranean herb note for added aroma.
- 1/4 cup sun-dried tomatoes (packed in oil), chopped and drained: Brings sweetness and intense tomato flavor that brightens every bite.
- 1/4 cup Kalamata olives, pitted and chopped: Provides a distinctive salty tang and meaty texture.
- 1/3 cup crumbled feta cheese: Adds creaminess and a pleasant sharpness that complements the olives.
- 2 tablespoons chopped fresh basil or parsley (optional): Offers fresh herbal freshness and a pop of green color.
- Olive oil or cooking spray for greasing: Prevents sticking and imparts a subtle richness.
How to Make Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives Recipe
Step 1: Prepare Your Oven and Pan
Start by heating your oven to a moderate 350°F (175°C). Grease a 12-cup muffin tin thoroughly with olive oil or nonstick spray, ensuring your delicious egg muffins will release easily once baked. This prep step is key to keeping those beautiful muffins intact and looking their best.
Step 2: Whisk the Egg Mixture
In a large bowl, vigorously whisk together the eggs, milk, salt, pepper, and dried oregano. This process helps to evenly blend the spices and aerate the eggs, setting the stage for light, fluffy muffins that cook through evenly without becoming rubbery.
Step 3: Fold in the Mediterranean Goodness
Gently stir in your chopped sun-dried tomatoes, Kalamata olives, crumbled feta, and fresh herbs if you are using them. This step distributes bursts of flavor and texture throughout each muffin, ensuring every bite is packed with vibrant ingredients.
Step 4: Fill Muffin Cups and Bake
Pour the mixture equally into the prepared muffin cups, filling each about three-quarters full. This leaves room for the eggs to rise without spilling over. Bake for about 18 to 22 minutes until the muffins are set in the center and crowned with a lightly golden top — a sure sign they’re perfectly cooked.
Step 5: Cool Slightly and Remove
Once baked, allow the egg muffins to cool in the tin for around 5 minutes. This resting time helps them firm up for easy removal and prevents breaking. Then gently lift them out and get ready to enjoy or store.
How to Serve Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives Recipe
Garnishes
While these egg muffins are fantastic on their own, topping them with a sprinkle of fresh herbs like basil or parsley elevates their visual appeal and adds a bright herbal note that complements the Mediterranean vibe perfectly.
Side Dishes
Pair these egg muffins with a crisp side salad or a bowl of fresh fruit for a well-rounded breakfast or brunch that balances savory and sweet effortlessly. Lightly toasted whole-grain bread or avocado slices also make fantastic companions.
Creative Ways to Present
For a crowd-pleasing brunch, arrange the egg muffins on a rustic wooden board surrounded by small bowls of extra olives, sun-dried tomatoes, and feta cheese. This not only looks inviting but allows guests to customize each bite to their liking, making your meal memorable and fun.
Make Ahead and Storage
Storing Leftovers
These egg muffins keep beautifully in an airtight container in the fridge for up to 4 days, making them an excellent candidate for meal prep. You can enjoy them cold or warmed depending on your preference.
Freezing
If you want to extend their shelf life, freeze the muffins individually wrapped or stacked in a sealed container for up to 2 months. This means you can always have a nutritious breakfast or snack ready in a flash anytime hunger strikes.
Reheating
To reheat, simply microwave an egg muffin for 20 to 30 seconds until heated through. This quick method preserves the moist texture and melds the flavors back together, so each bite tastes freshly baked.
FAQs
Can I use other types of cheese instead of feta?
Absolutely! While feta adds a distinctive tangy creaminess, you can experiment with cheeses like goat cheese or even shredded mozzarella depending on your taste. Just keep in mind the saltiness and texture may vary.
Are these egg muffins suitable for a gluten-free diet?
Yes, they are naturally gluten-free as no flour or gluten-containing ingredients are included, which makes this Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives Recipe a wonderful choice for gluten-sensitive eaters.
Can I make these muffins dairy-free?
Definitely. Swap the milk for any plant-based alternative and omit the feta or replace it with a dairy-free cheese option to suit your dietary needs without sacrificing flavor.
How do I prevent the muffins from sticking to the pan?
Greasing your muffin tin well with olive oil or using a high-quality nonstick cooking spray ensures that the egg muffins release smoothly when they are done baking. Allowing them to cool for a few minutes before removing also helps.
Can I add vegetables to the recipe?
Of course! Finely chopped bell peppers, spinach, or onions would all complement the Mediterranean flavors beautifully. Just be sure to keep added ingredients well drained to avoid excess moisture.
Final Thoughts
This Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives Recipe is one of those joyful dishes that effortlessly combines bold flavors and wholesome ingredients into a simple, satisfying meal. Whether you are prepping for busy mornings or inviting friends over for brunch, these muffins never disappoint and bring a touch of Mediterranean sunshine to your table. Give them a try—you might just find your new go-to breakfast favorite!
Print
Egg Muffins with Sun-Dried Tomatoes & 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-Inspired
- Diet: Gluten Free, Vegetarian
Description
These Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives are a delicious Mediterranean-inspired breakfast option, perfect for meal prep. Packed with flavor from sun-dried tomatoes, briny olives, and crumbled feta cheese, these protein-rich muffins bake quickly and can be enjoyed warm or at room temperature.
Ingredients
Egg Mixture
- 8 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
Mix-ins
- 1/4 cup sun-dried tomatoes (packed in oil), chopped and drained
- 1/4 cup Kalamata olives, pitted and chopped
- 1/3 cup crumbled feta cheese
- 2 tablespoons chopped fresh basil or parsley (optional)
For Greasing
- Olive oil or cooking spray
Instructions
- Preheat and prepare muffin tin: Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin with olive oil or nonstick cooking spray to prevent sticking.
- Mix the eggs and seasonings: In a large bowl, whisk together the eggs, milk, salt, black pepper, and dried oregano until the mixture is smooth and well combined.
- Add in vegetables and cheese: Fold in the chopped sun-dried tomatoes, Kalamata olives, crumbled feta cheese, and fresh herbs if using, ensuring they are evenly distributed throughout the egg mixture.
- Fill the muffin cups: Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full to allow room for rising during baking.
- Bake the egg muffins: Place the muffin tin in the oven and bake for 18 to 22 minutes or until the egg muffins are set in the center and lightly golden on top.
- Cool and serve: Allow the muffins to cool in the tin for 5 minutes before carefully removing. Serve warm or at room temperature.
Notes
- These egg muffins are ideal for meal prep and can be stored in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze the muffins in a sealed container or freezer bag for up to 2 months.
- Reheat individual muffins in the microwave for about 30 seconds for a quick, protein-packed breakfast or snack.
- Feel free to swap fresh basil or parsley with other herbs like thyme or chives according to your taste preferences.
