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)
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6 large eggs
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¼ cup (60g) crumbled goat cheese (or vegan feta)
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2 tablespoons (30g) chopped sun-dried tomatoes (oil-packed, drained)
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2 tablespoons (20g) sliced kalamata olives
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¼ cup (25g) chopped baby spinach
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¼ teaspoon salt (adjust to taste)
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¼ teaspoon black pepper
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¼ teaspoon dried oregano (optional)
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¼ teaspoon garlic powder (optional)
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1 tablespoon milk (dairy or non-dairy, optional for fluffier eggs)
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Olive oil or cooking spray (for greasing the muffin tin)
Instructions
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Preheat the Oven
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Preheat your oven to 350°F (175°C).
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Lightly grease a 12-cup muffin tin with olive oil or cooking spray.
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Prepare the Egg Mixture
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In a large bowl, whisk the eggs with salt, pepper, oregano, garlic powder, and milk (if using).
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Stir in the chopped spinach, sun-dried tomatoes, kalamata olives, and crumbled goat cheese.
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Fill the Muffin Tin
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Evenly divide the egg mixture among the 12 muffin cups, filling each about ¾ full.
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Bake the Egg Muffins
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Place the muffin tin in the oven and bake for 18-22 minutes, or until the eggs are set and slightly golden on top.
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A toothpick inserted in the center should come out clean.
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Cool & Serve
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Let the muffins cool for a few minutes before carefully removing them from the tin.
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Serve warm, or let them cool completely for easy storage.
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Storage & Meal Prep Tips
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Refrigerate: Store in an airtight container for up to 4 days. Reheat in the microwave for 20-30 seconds.
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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
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Pair with fresh avocado, Greek yogurt, or a slice of whole-grain toast.
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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? 😊