Let me introduce you to one of my favorite savory breakfast solutions: Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives. They’re everything you want for a Mediterranean-inspired morning—brimming with bold, briny olives, sweet-tart sun-dried tomatoes, creamy feta, and fresh spinach. Ready in just thirty minutes, these muffins deliver a flavor-packed, satisfying meal that’s perfect for meal prep, brunches, or simply brightening up your grab-and-go breakfast routine.
Ingredients You’ll Need
If there’s one thing I adore about these Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives, it’s how every ingredient counts! Simple, vibrant, and carefully selected, each component brings something special—whether it’s a pop of color, creamy tang, or that irresistible Mediterranean essence.
- Eggs (8 large): The heart of the recipe, giving these muffins their protein-packed, fluffy structure.
- Milk (1/4 cup): A touch of milk makes the eggs extra tender and light.
- Sun-Dried Tomatoes, oil-packed & drained (1/3 cup): Infuse a sweet, tangy chew in every bite; the oil-packed kind is extra flavorful.
- Kalamata Olives, pitted & chopped (1/3 cup): Provide a salty, briny punch that balances the other rich flavors.
- Feta Cheese, crumbled (1/2 cup): The creamy, tangy kick that makes these Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives so special.
- Fresh Spinach, chopped (1/4 cup): Sneaks in a little green and healthy earthiness without overpowering.
- Garlic Powder (1/4 teaspoon): Adds subtle depth and brings the Mediterranean vibe together.
- Black Pepper (1/4 teaspoon): Just enough for a gentle, warming kick.
- Pinch of Salt: Enhances all the other flavors, but go easy since feta and olives are already salty.
- Olive Oil Spray: Ensures your muffins release easily from the pan and adds a hint of extra flavor.
How to Make Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives
Step 1: Prep the Oven and Muffin Tin
Set your oven to 375°F (190°C)—this is the sweet spot for perfectly set egg muffins. Spritz a 12-cup muffin tin well with olive oil spray; you want an easy release, so don’t be shy! These little details ensure your Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives will pop right out with their golden edges intact.
Step 2: Whisk the Eggs and Milk
Grab a large bowl and crack in all the eggs, adding that splash of milk. Whisk until completely smooth and a little bit frothy. This not only blends everything well but also helps whip in a bit of air for light, tender muffins.
Step 3: Stir in the Fillings
It’s time for the flavor bombs! Add the chopped sun-dried tomatoes, Kalamata olives, feta cheese, spinach, garlic powder, black pepper, and a pinch of salt right into your egg mixture. Stir gently, just enough to evenly distribute those beautiful Mediterranean bites throughout.
Step 4: Fill the Muffin Tin
Scoop or pour the mixture into your prepared muffin tin, filling each cup about three-quarters full. A little tip: use a measuring cup or ladle for less mess and perfectly even portions. This ensures each Egg Muffin with Sun-Dried Tomatoes & Kalamata Olives will have just the right ratio of eggs to mix-ins.
Step 5: Bake to Perfection
Pop the tray in the oven and bake for 18 to 22 minutes. You’ll know they’re ready when the centers are set and the tops are lightly golden. The kitchen smells divine, trust me! Let the muffins cool for about 5 minutes before lifting them out—this helps them firm up without sticking.
How to Serve Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives
Garnishes
A sprinkle of fresh herbs like basil or parsley adds color and a burst of flavor. You can also top with a few extra crumbles of feta or a quick drizzle of good olive oil for a little shine and richness. These simple finishes make your Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives feel extra special.
Side Dishes
Round out your breakfast with a crisp green salad, some roasted potatoes, or a bowl of chilled Greek yogurt with honey. These egg muffins pair beautifully with almost anything, making them as flexible as they are flavorful.
Creative Ways to Present
For a brunch spread, stack the muffins on a rustic serving board with olives, cherry tomatoes, and sliced cucumber. For grab-and-go, tuck them into bento boxes with fresh fruit. Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives also shine at picnics—just wrap and take along!
Make Ahead and Storage
Storing Leftovers
Let the Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives cool completely before transferring to an airtight container. In the fridge, they’ll stay fresh for up to 4 days—perfect for speedy weekday breakfasts or snacking.
Freezing
These muffins freeze like a dream! Lay them out on a tray to freeze individually, then transfer to a zip-top bag or freezer-safe container. They’ll keep for up to 2 months and are ready whenever you need a lift.
Reheating
Reheat straight from the fridge or freezer in the microwave—20 to 30 seconds is all it takes for soft, steamy perfection. For the best texture, avoid over-microwaving; gentle heat brings everything right back to life.
FAQs
Can I use a different type Breakfast
Absolutely! While feta gives these Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives their signature tang, goat cheese, shredded mozzarella, or even a sharp cheddar will work beautifully if you want to switch things up.
Are these muffins suitable for meal prep?
Yes, that’s one of the best things about them! You can make a batch of Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives in advance, refrigerate or freeze, and simply reheat for a no-fuss breakfast or snack anytime.
Can I add meat for extra protein?
Definitely. Chopped cooked sausage, turkey, or even a little diced ham mixes right in with the other fillings. The core of Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives is totally flexible and welcoming to added protein.
How do I keep the muffins from sticking to the pan?
A generous coat of olive oil spray does wonders. If you want extra insurance, use silicone liners or parchment paper muffin cups. This keeps your Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives looking (and lifting out) just right.
Can I serve these at room temperature?
Yes! These muffins are just as tasty cooled as they are warm. That’s why Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives make a top-notch choice for meal prep, lunchboxes, or entertaining.
Final Thoughts
If you’re ready to brighten up your breakfast routine, give Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives a try. Every bite bursts with Mediterranean flavor, and they couldn’t be easier to make or enjoy. Let them become your new go-to for quick mornings, brunch with friends, or anytime you crave something healthy and irresistible!
Print
Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives Recipe
- Total Time: 30 minutes
- Yield: 12 egg muffins 1x
- Diet: Low-Carb, Gluten-Free, Vegetarian
Description
These Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives are a flavorful and protein-packed breakfast option that can be enjoyed fresh or stored for later. Filled with Mediterranean-inspired ingredients, these muffins are perfect for meal prep and busy mornings.
Ingredients
Egg Muffins:
- 8 large eggs
- 1/4 cup milk
- 1/3 cup chopped sun-dried tomatoes (oil-packed, drained)
- 1/3 cup chopped Kalamata olives (pitted)
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh spinach
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- pinch of salt
- olive oil spray
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with olive oil spray.
- Prepare the Egg Mixture: In a large bowl, whisk together the eggs and milk until smooth. Stir in the sun-dried tomatoes, olives, feta, spinach, garlic powder, black pepper, and salt.
- Fill the Muffin Cups: Divide the mixture evenly among the muffin cups, filling each about 3/4 full.
- Bake: Bake for 18–22 minutes, or until the centers are set and the tops are lightly golden.
- Cool and Serve: Allow the egg muffins to cool for 5 minutes before removing from the tin. Serve warm or refrigerate for later use.
Notes
- These muffins can be stored in the fridge for up to 4 days or frozen for up to 2 months.
- Reheat in the microwave for 20–30 seconds.
- For added protein, mix in chopped cooked sausage or turkey.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 1g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 140mg
