Name: Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean-Inspired
Ingredients: 8 large eggs; 1/4 cup milk; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon dried oregano; 1/2 cup sun-dried tomatoes, chopped; 1/3 cup Kalamata olives, chopped; 1/2 cup feta cheese, crumbled; 2 green onions, sliced; Nonstick cooking spray

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If you’re searching for a breakfast that is bold, savory, and absolutely bursting with Mediterranean flair, these Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives are about to become your new favorite. Each bite is a delightful pop of tangy sun-dried tomatoes, briny olives, creamy feta, and fresh green onions, all wrapped up in a tender, protein-packed egg base. Whether you need a speedy weekday breakfast, a healthy on-the-go snack, or a centerpiece for your next brunch spread, these muffins deliver big flavor with minimal effort.

Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things beautifully simple, letting each ingredient shine and contribute its own unique quality. From the creamy richness of the eggs to the punchy bite of olives and sun-dried tomatoes, every addition is there for a reason—and you’ll taste the difference!

Eggs: The foundation of the muffin, providing structure, protein, and that classic breakfast flavor.
Milk: Adds a touch of creaminess and keeps the muffins light and fluffy.
Salt: Enhances all the Mediterranean flavors and balances the briny ingredients.
Black Pepper: Gives just the right amount of subtle heat and depth.
Dried Oregano: Brings that unmistakable Mediterranean aroma and earthiness.
Sun-Dried Tomatoes: Offer a sweet-tart punch and chewy texture that’s irresistible.
Kalamata Olives: Add salty, briny complexity and a gorgeous deep color.
Feta Cheese: Provides creamy, tangy richness and a touch of decadence.
Green Onions: Deliver a pop of fresh flavor and color in every bite.
Nonstick Cooking Spray: Ensures easy muffin removal and minimal cleanup.

How to Make Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives

Step 1: Prep the Muffin Tin

Start by preheating your oven to 350°F. Grab a 12-cup muffin tin and give it a generous coating of nonstick cooking spray—this will make removing your Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives a breeze and help them form perfectly golden edges.

Step 2: Whisk the Egg Base

In a medium mixing bowl, crack in the eggs and pour in the milk. Add the salt, pepper, and oregano. Whisk everything together until the mixture is completely smooth and the yolks and whites are fully combined. This is your flavor-packed foundation!

Step 3: Add Your Mediterranean Mix-Ins

Now for the fun part: gently stir in the chopped sun-dried tomatoes, Kalamata olives, crumbled feta, and sliced green onions. Every scoop should look like a confetti of vibrant colors and flavors—just be careful not to over-mix.

Step 4: Fill the Muffin Cups

Using a ladle or measuring cup, pour the egg mixture into each prepared muffin cup, filling each about three-quarters full. This ensures there’s enough room for the muffins to puff up as they bake without overflowing.

Step 5: Bake to Golden Perfection

Slide the muffin tin into your preheated oven and bake for 18 to 20 minutes. The Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives are ready when the centers are set and the tops are just starting to turn a lovely golden color. Let them cool in the pan for 5 minutes before gently popping them out to serve.

How to Serve Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives

Garnishes

A sprinkle of extra crumbled feta, a few fresh oregano leaves, or even a scattering of finely chopped green onions on top can elevate these muffins from delicious to dazzling. The finishing touches add freshness and make them look as irresistible as they taste.

Side Dishes

Pair your Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives with a crisp green salad, a bowl of fresh fruit, or some roasted potatoes for a more substantial meal. They’re also delightful alongside a dollop of Greek yogurt or a side of hummus if you’re leaning into the Mediterranean theme.

Creative Ways to Present

For brunch gatherings, try serving these muffins on a large platter with colorful veggies and pita wedges. Or, pop them into lunchboxes for a portable meal. You can even halve them and tuck them into mini sandwiches or wraps for a unique twist on breakfast or lunch.

Make Ahead and Storage

Storing Leftovers

Allow the muffins to cool completely before transferring them to an airtight container. They’ll stay fresh in the fridge for up to four days, making them perfect for meal prep or busy mornings when you need something quick and satisfying.

Freezing

Want to stock up on these Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives? Simply wrap each muffin individually in plastic wrap or foil, then place them in a freezer bag. They’ll keep their flavor and texture for up to two months—ideal for busy weeks ahead.

Reheating

When you’re ready to eat, just pop a muffin in the microwave for 30 to 60 seconds until heated through. If you prefer a crispier edge, you can also reheat them in a toaster oven. Either way, they’ll taste just as delicious as the day you made them.

FAQs

Can I add extra vegetables to these muffins?

Absolutely! Feel free to fold in chopped spinach, bell peppers, or even shredded zucchini for a boost of nutrition and color. Just make sure to squeeze out excess moisture from watery veggies before adding them in.

Are these Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives gluten-free?

Yes, as written, this recipe is naturally gluten-free. Just double-check your nonstick spray and any add-ins for hidden gluten if you’re serving someone with celiac disease or gluten sensitivity.

Can I use a different cheese instead of feta?

Of course! Goat cheese, shredded mozzarella, or even a sharp cheddar would work wonderfully, though the classic tang of feta is hard to beat in these Mediterranean-inspired muffins.

How do I keep the muffins from sticking to the pan?

Generously coat your muffin tin with nonstick spray, or use silicone muffin liners for extra insurance. Let the muffins cool for a few minutes before removing them, and they should pop out easily.

Are Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives good for meal prep?

They are fantastic for meal prep! Make a batch at the beginning of the week and enjoy a quick, nourishing breakfast or snack whenever hunger strikes. They reheat beautifully and retain their flavor and texture.

Final Thoughts

I can’t recommend these Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives enough—whether you’re planning a leisurely brunch, need a quick breakfast fix, or want a healthy snack that doesn’t skimp on flavor. Give them a try, and I’m sure they’ll become a staple in your kitchen, too!

Egg Muffins with Sun-Dried Tomatoes & Kalamata Olives Recipe

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4.7 from 7 reviews

Author: admin
Total Time: 30 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

These savory Egg Muffins with Sun-Dried Tomatoes and Kalamata Olives are a flavorful, Mediterranean-inspired breakfast or snack option. Packed with protein and vibrant ingredients like feta cheese and green onions, they are perfect for meal prepping and can be enjoyed warm or at room temperature.

Ingredients

Scale

Egg Mixture

8 large eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano

Add-ins

1/2 cup sun-dried tomatoes, chopped
1/3 cup Kalamata olives, chopped
1/2 cup feta cheese, crumbled
2 green onions, sliced

Other

Nonstick cooking spray

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Instructions

Preheat and prepare tin: Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin with nonstick cooking spray to prevent sticking.
Mix eggs and seasonings: In a medium bowl, whisk together the eggs, milk, salt, pepper, and dried oregano until the mixture is smooth and fully combined.
Add flavorings: Stir in the chopped sun-dried tomatoes, Kalamata olives, crumbled feta cheese, and sliced green onions until evenly distributed throughout the egg mixture.
Fill muffin cups: Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full to allow room for the muffins to rise.
Bake muffins: Place the muffin tin in the oven and bake for 18 to 20 minutes, or until the muffins are set in the center and lightly golden on the edges.
Cool and serve: Remove from the oven and allow muffins to cool for 5 minutes before carefully removing them from the tin. Serve warm or at room temperature.

Notes

Store muffins in an airtight container in the refrigerator for up to 4 days.
Freeze muffins for up to 2 months for longer storage.
Reheat frozen or refrigerated muffins in the microwave for 30 to 60 seconds before serving.
Add extra vegetables like spinach or chopped bell peppers for added nutrition and flavor.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: Mediterranean-Inspired