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
Scale
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.
