Start your morning with these Mediterranean Egg Muffin Cups! They’re packed with feta, olives, and sun-dried tomatoes for a fresh, savory bite that’s full of flavor. Easy to make and perfect for meal prep, these little egg cups are a grab-and-go breakfast you’ll love all week.

Looking for more easy muffin cup ideas? Try my bacon egg muffins, egg muffin recipe and my cottage cheese egg cups.

Mediterranean Egg Muffin Cups
Kelley Simmons Kelley’s Tips

Tips to Make the Best Egg Muffins

  • Use butter, not spray. Grease your muffin tin generously with butter for the best release and easiest cleanup. A nonstick pan also makes a big difference!
  • Don’t overfill. Fill each cup about ¾ full to prevent overflow as they puff up.
  • Watch the bake time. They’re done when the centers are set and no longer jiggly.
  • Let them cool slightly. They’ll deflate a bit as they cool, this is normal!
  • Run a knife around edges. If needed, gently loosen them for easy removal.
Kelley

Mediterranean Egg Muffin Cup Ingredients

ingredients for Mediterranean Egg Cups
  • Eggs: I used whole eggs here, but you can easily swap in egg whites or use a mix of egg whites and whole eggs if you prefer.
  • Whole milk: Adds creaminess and helps keep the egg muffins soft and fluffy.
  • Olives: Bring a salty, briny flavor, make sure they’re drained and chopped.
  • Feta cheese: Adds a tangy, creamy bite that pairs perfectly with the Mediterranean flavors. If using a feta cheese in brine make sure to drain as well.
  • Sun-dried tomatoes: Add a sweet, rich flavor, chop before mixing in.
  • Parsley & green onions: Add freshness, color, and a mild savory bite.
  • Onion powder & garlic powder: Build a warm, savory base of flavor throughout the muffins.

How to Make Mediterranean Egg Muffin Cups

1

Combine ingredients

Preheat oven to 350 degrees. Generously grease muffin tin with butter, set aside.
In a medium bowl whisk together eggs, milk, olives, cheese, sun dried tomatoes, parsley, green onions, onion powder, garlic powder, pepper and salt, set aside.

whisking eggs, sun dried tomatoes and herbs
2

Bake

Divide the egg mixture evenly into greased muffin tin.
Bake for 15-20 minutes or until the egg muffins look set. Cool for 2-3 minutes in the pan then remove and serve!

egg muffin cups baked in muffin tin
baked mediterranean egg cups in muffin tin

Egg Muffin Cups FAQ

How can I make these egg muffins with egg whites?

For this recipe, use about 20 egg whites or 1¼ cups (about 10 oz) of carton egg whites in place of the 10 large eggs.

Can I make egg muffins dairy free?

Yes! Simply swap the whole milk for your favorite unsweetened non-dairy milk (like almond, oat, or coconut milk) and either leave out the feta or use a dairy-free feta alternative.

What to Serve with Egg Muffin Cups

Storage and Freezing Instructions

  • Refrigerate: Store cooled egg muffin cups in an airtight container or zip-top bag in the fridge for up to 5 days.
  • Freeze: Once completely cool, place in a freezer-safe bag, and freeze for up to 6 months.
  • Reheat (from fridge): Microwave for about 1 minute, or warm in a skillet with a splash of water and cover until heated through.
  • Reheat (from frozen): Wrap in a damp paper towel and microwave for 1–2 minutes, until hot.

More Egg Muffin Cups

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    Recipe

    Mediterranean Egg Muffin Cups

    Mediterranean Egg Muffin Cups are a savory, flavor-packed breakfast made with feta, olives, and sun-dried tomatoes. Easy to make and perfect for meal prep or on-the-go mornings!
    Author: Kelley Simmons
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Serves 12 muffin cups
    Rate Print

    Ingredients 

    • softened butter for greasing the muffin tins
    • 10 large eggs
    • 1/2 cup whole milk
    • 1/4 cup olives, drained and chopped
    • 1/3 cup feta cheese, crumbled
    • 1/2 cup sun dried tomatoes
    • 3 tbsp fresh parsley, chopped
    • 1/4 cup green onions
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1/4 tsp salt
    • 1/4 tsp pepper

    Instructions

    • Preheat oven to 350 degrees. Generously grease muffin tin with butter, set aside.
    • In a medium bowl whisk together eggs, milk, olives, cheese, sun dried tomatoes, parsley, green onions, onion powder, garlic powder, pepper and salt, set aside.
    • Divide the egg mixture evenly into greased muffin tin.
    • Bake for 15-20 minutes or until the egg muffins look set. Note they will puff up as they cook and will deflate as they cool. Cool for 2-3 minutes in the pan then remove and serve immediately!

    Notes

    • Use butter, not spray. Grease your muffin tin with butter for the best release and easiest cleanup. A nonstick pan also makes a big difference!
    • Don’t overfill. Fill each cup about ¾ full to prevent overflow as they puff up.
    • Watch the bake time. They’re done when the centers are set and no longer jiggly.
    • Let them cool slightly. They’ll deflate a bit as they cool, this is normal!
    • Run a knife around edges. If needed, gently loosen them for easy removal.

    Nutrition Information

    Serving: 1egg muffinCalories: 95kcalCarbohydrates: 4gProtein: 7gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 160mgSodium: 209mgPotassium: 250mgFiber: 1gSugar: 2gVitamin A: 415IUVitamin C: 4mgCalcium: 67mgIron: 1mg

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