These protein-packed, Mediterranean-inspired egg muffins are perfect for meal prep, breakfast on the go, or a healthy snack!

Ingredients (Makes 12 muffins, Serves 6)

• 6 large eggs

• ¼ cup (60g) crumbled goat cheese (or vegan feta)

• 2 tablespoons (30g) chopped sun-dried tomatoes (oil-packed, drained)

• 2 tablespoons (20g) sliced kalamata olives

• ¼ cup (25g) chopped baby spinach

• ¼ teaspoon salt (adjust to taste)

• ¼ teaspoon black pepper

• ¼ teaspoon dried oregano (optional)

• ¼ teaspoon garlic powder (optional)

• 1 tablespoon milk (dairy or non-dairy, optional for fluffier eggs)

• Olive oil or cooking spray (for greasing the muffin tin)

Instructions

1. Preheat the Oven

   • Preheat your oven to 350°F (175°C).

   • Lightly grease a 12-cup muffin tin with olive oil or cooking spray.

2. Prepare the Egg Mixture

   • In a large bowl, whisk the eggs with salt, pepper, oregano, garlic powder, and milk (if using).

   • Stir in the chopped spinach, sun-dried tomatoes, kalamata olives, and crumbled goat cheese.

3. Fill the Muffin Tin

   • Evenly divide the egg mixture among the 12 muffin cups, filling each about ¾ full.

4. Bake the Egg Muffins

   • Place the muffin tin in the oven and bake for 18-22 minutes, or until the eggs are set and slightly golden on top.

   • A toothpick inserted in the center should come out clean.

5. Cool & Serve

   • Let the muffins cool for a few minutes before carefully removing them from the tin.

   • Serve warm, or let them cool completely for easy storage.

Storage & Meal Prep Tips

• Refrigerate: Store in an airtight container for up to 4 days. Reheat in the microwave for 20-30 seconds.

• Freeze: Place cooled muffins in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge and reheat before serving.

Serving Suggestions

• Pair with fresh avocado, Greek yogurt, or a slice of whole-grain toast.

• Enjoy as a protein-packed snack or breakfast on the go!

Would you like any modifications, like making them dairy-free or adding more veggies? 😊