If you love a breakfast that bursts with Mediterranean flavors and is perfect for busy mornings, you are going to be obsessed with this Egg Muffins with Sun-Dried Tomatoes and Kalamata Olives Recipe. These delightful little bites marry the tangy sweetness of sun-dried tomatoes with the briny punch of Kalamata olives, all wrapped up in fluffy, tender egg muffins that are as vibrant in flavor as they are in color. They’re super easy to make, travel-friendly, and totally customizable, making them an instant favorite whether you’re meal prepping or serving brunch to friends.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to making these egg muffins unforgettable. Each element plays a vital role in creating that perfect balance of taste, texture, and visual appeal that makes this recipe shine.
- 8 large eggs: The wholesome and fluffy base that holds all the deliciousness together.
- 1/4 cup milk (dairy or non-dairy): Adds moisture and a creamy texture for tender muffins.
- 1/2 cup sun-dried tomatoes, chopped: Packed with intense, sweet-tart flavor that elevates every bite.
- 1/2 cup Kalamata olives, pitted and chopped: Briny and bold, they bring a satisfying tang and depth.
- 1/4 cup red bell pepper, finely diced (optional): For a subtle crunch and vibrant pop of color.
- 1/4 cup green onions or chives, chopped: Fresh herbaceous notes that brighten the dish.
- 1 teaspoon dried oregano: A classic Mediterranean herb that adds warmth and earthiness.
- 1/2 teaspoon garlic powder: Layers in mild garlic undertones without overpowering.
- Salt and pepper, to taste: Essential for seasoning and balancing all the flavors.
- 1/4 cup feta cheese or goat cheese, crumbled (optional): Creamy and tangy, bringing that authentic Mediterranean flair.
- Non-stick spray or a silicone muffin tin: To make sure your muffins pop right out without sticking.
How to Make Egg Muffins with Sun-Dried Tomatoes and Kalamata Olives Recipe
Step 1: Preheat and Prep
First off, get your oven warmed to 375°F (190°C). While it’s heating up, give your 12-cup muffin tin a light coat with non-stick spray or grab a silicone muffin tray if you have one—it’ll make cleanup a breeze. This step ensures your muffins won’t stick, so you get those perfect, intact rounds ready to impress.
Step 2: Whisk the Eggs and Milk
In a large bowl, whisk together the eggs and milk until the mixture is smooth and homogenous. This combination gives your muffins that light, fluffy texture and a little richness that’s pure comfort in every bite.
Step 3: Mix in the Flavor Bombs
Now comes the fun part. Stir in the chopped sun-dried tomatoes and Kalamata olives, both delivering bursts of irresistible Mediterranean goodness. If you’re using red bell pepper, toss that in here along with the fresh green onions or chives, dried oregano, garlic powder, salt, and pepper. Every ingredient adds another layer of flavor and personality to the muffins.
Step 4: Add the Cheese
If you like a little extra tang and creaminess, gently fold in the crumbled feta or goat cheese. This optional addition creates pockets of savory richness that perfectly complement the salty olives and sweet tomatoes.
Step 5: Fill the Muffin Cups
Carefully pour the egg mixture evenly into your prepared muffin tin, filling each cup about three-quarters full to leave room for rising. This ensures evenly cooked, perfectly portioned muffins that won’t overflow or stick to the edges.
Step 6: Bake to Perfection
Slide your muffin tin into the oven and bake for 18 to 22 minutes. You’ll know they’re done when the tops turn lightly golden and a toothpick inserted into the center comes out completely clean. The smell wafting from your oven will already have you salivating!
Step 7: Cool and Remove
Give your egg muffins a few minutes to cool right in the tin before gently popping them out. This short resting time helps them set and makes handling easier, so those gorgeous muffins come out intact and ready to enjoy.
Step 8: Serve or Store
You can dive in right away while these warm, or pack them away in an airtight container to keep your breakfast game strong throughout the week. These egg muffins are as flexible as they are delicious!
How to Serve Egg Muffins with Sun-Dried Tomatoes and Kalamata Olives Recipe
Garnishes
For the freshest finish, sprinkle extra chopped green onions or a pinch of flaky sea salt on top just before serving. A drizzle of olive oil or a sprinkle of fresh herbs like parsley or basil can also elevate your presentation and flavor.
Side Dishes
Pair these egg muffins with a crisp side salad, toasted sourdough bread, or some fresh fruit for a balanced meal. They are hearty enough to stand alone but equally wonderful alongside lighter, refreshing bites.
Creative Ways to Present
Think about serving your egg muffins in mini muffin liners for a festive party platter or stacking them on a rustic wooden board garnished with olives and tomato slices for a Mediterranean-inspired brunch spread that wows.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your egg muffins in an airtight container in the refrigerator for up to 4 days. This makes weekday breakfasts and snacks super simple and delicious.
Freezing
These muffins freeze beautifully! Wrap each one individually in plastic wrap and place them in a freezer-safe bag. They keep well for up to 2 months, giving you easy grab-and-go meals anytime you need.
Reheating
To reheat, simply microwave a muffin for about 30 seconds or until warmed through. If you prefer, you can reheat them in a preheated oven at 350°F (175°C) for about 10 minutes, which helps maintain a firmer texture.
FAQs
Can I use other types of olives in this recipe?
Absolutely! While Kalamata olives are traditional and bring a signature flavor, you could substitute with black olives or Castelvetrano for a milder taste. Just make sure to pit and chop them finely.
Is it necessary to use sun-dried tomatoes packed in oil?
Using sun-dried tomatoes packed in oil adds richness and moisture to the muffins, but if you only have dry ones, you can rehydrate them in warm water before chopping and using them.
Can I make this recipe dairy-free?
Yes! Use your favorite non-dairy milk in place of dairy milk, and simply skip the cheese or use a plant-based cheese alternative to keep it fully dairy-free.
How do I make these egg muffins more filling?
For extra protein or veggies, add cooked crumbled sausage, spinach, or mushrooms to the egg mixture. These add-ons blend well and make your muffins even more satisfying.
What’s the best way to reheat these muffins?
The microwave is the quickest option, but reheating in the oven helps the muffins keep a nice texture. Wrapping them loosely in foil prevents drying out if you choose the oven method.
Final Thoughts
There’s something truly wonderful about the combination of sun-dried tomatoes, Kalamata olives, and fluffy eggs all baked into easy-to-grab muffins. Whether you’re prepping ahead for busy mornings or impressing guests at brunch, this Egg Muffins with Sun-Dried Tomatoes and Kalamata Olives Recipe is sure to become one of your go-to favorites. Give it a try and enjoy the vibrant Mediterranean flavors that make every bite unforgettable!
Print
Egg Muffins with Sun-Dried Tomatoes and Kalamata Olives Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Lactose
Description
These savory Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives are a delightful and protein-packed breakfast or snack option. Combining the rich flavors of tangy sun-dried tomatoes, briny Kalamata olives, and creamy feta cheese, these muffins are baked to perfection for a convenient and nutritious meal on the go.
Ingredients
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)
For Baking
- 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 they are fully combined and slightly frothy.
- Add Flavorful Ingredients: 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 to the egg mixture. Mix well to evenly distribute the flavors.
- Incorporate Cheese: If you choose to use cheese, gently fold in the crumbled feta or goat cheese to enhance the taste and texture of 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 rising while baking.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until the muffins are set and the tops are lightly golden. To check for doneness, insert a toothpick into the center; it should come out clean.
- Cool the Muffins: Remove the muffins from the oven and let them cool in the tin for 5 minutes to firm up and make removal easier.
- Serve or Store: Carefully remove the muffins from the tin and transfer them to a cooling rack or plate. Serve immediately or store in an airtight container for meal prep or later enjoyment.
Notes
- For a dairy-free version, use non-dairy milk and omit the cheese or substitute with vegan cheese.
- You can swap Kalamata olives with black olives if preferred.
- These muffins freeze well; cool completely before freezing in a sealed container, then reheat in the oven or microwave.
- Add chopped spinach or kale for extra greens and nutrients.
- Adjust seasoning to taste, especially salt, since olives and cheese add saltiness.
