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    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!
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 12 muffin cups

    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