Name: Mediterranean Egg Muffins with Sun-Dried Tomato and Kalamata Olives
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 8 large eggs; ⅓ cup whole milk; ½ cup crumbled feta cheese; ½ cup sun-dried tomatoes (packed in oil), drained and diced; ⅓ cup Kalamata olives, pitted and chopped; ¼ cup diced red bell pepper; 2 tablespoons chopped fresh basil (or 1 tablespoon dried basil); 1 tablespoon chopped fresh parsley; ¼ teaspoon dried oregano; ¼ teaspoon sea salt; ¼ teaspoon black pepper; Olive oil spray (for greasing muffin tin)

Hey y'all! If you're on the hunt for a zesty and satisfying breakfast or snack that bursts with flavor, these Mediterranean Egg Muffins with Sun-Dried Tomato and Kalamata Olives are a game changer. Packed with tangy sun-dried tomatoes, briny olives, creamy feta, and herby goodness, they’re portable, easy to make, and downright delicious—ideal for meal prep, brunch spreads, or a savory afternoon pick-me-up. Let’s get cooking!

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Why You’ll Love This

Quick and Convenient: Ready in just 30 minutes for busy mornings or grab-and-go snacks.
Flavor-Packed: Each muffin is loaded with Mediterranean flavors—herby, tangy, and savory in every bite.
Customizable: Easy to swap in your favorite veggies or cheeses for endless variations.
Healthy Choice: Protein-rich, gluten-free, and filled with wholesome ingredients.
Perfectly Portable: Great for meal prepping school lunches, snacks, or hosting brunch.

Ingredients

8 large eggs
⅓ cup whole milk
½ cup crumbled feta cheese
½ cup sun-dried tomatoes (packed in oil), drained and diced
⅓ cup Kalamata olives, pitted and chopped
¼ cup diced red bell pepper
2 tablespoons chopped fresh basil (or 1 tablespoon dried basil)
1 tablespoon chopped fresh parsley
¼ teaspoon dried oregano
¼ teaspoon sea salt
¼ teaspoon black pepper
Olive oil spray (for greasing muffin tin)

Directions

Step 1: Prep the Oven and Muffin Tin

Preheat your oven to 350°F (175°C). Lightly spray a 12-cup muffin tin with olive oil spray to prevent sticking.

Step 2: Mix the Egg Base

In a large mixing bowl, whisk together the eggs and whole milk until the mixture is smooth and slightly frothy.

Step 3: Add the Mediterranean Extras

Stir in the crumbled feta, sun-dried tomatoes, Kalamata olives, diced red bell pepper, basil, parsley, oregano, salt, and pepper. Mix until everything is evenly distributed.

Step 4: Fill the Muffin Tin

Pour the egg mixture evenly into the prepared muffin tin, filling each cup about three-quarters full.

Step 5: Bake

Bake for 22-25 minutes, or until the muffins are puffed and set in the center. They should be golden on top and pull away slightly from the tin.

Step 6: Cool and Serve

Remove from the oven and let the muffins cool in the tin for 5 minutes before carefully loosening them with a knife. Serve warm or at room temperature.

Notes

Make sure to drain sun-dried tomatoes well if they’re packed in oil to prevent excess moisture.
Use silicone muffin liners or a silicone muffin pan for the easiest release and cleanup.
If you like your muffins extra cheesy, sprinkle a little more feta on top before baking.

Variations

Spinach & Artichoke: Swap red bell pepper for ¼ cup chopped spinach and add ¼ cup diced artichoke hearts.
Greek Breakfast Muffins: Add ¼ cup diced red onion and use Greek yogurt instead of milk for tang.
Vegetarian Deluxe: Toss in chopped zucchini or mushrooms for extra veggie power.

Required Equipment

12-cup muffin tin
Mixing bowls
Whisk
Measuring cups and spoons
Knife and cutting board
Olive oil spray

Storage Instructions

Let muffins cool completely before transferring to an airtight container. Refrigerate for up to 4 days. To freeze, wrap each muffin in parchment and store in a freezer-safe bag for up to 2 months. Reheat in the microwave for 30-45 seconds or in a 350°F (175°C) oven for 8-10 minutes.

Serving Suggestions

Serve warm with a side of mixed greens drizzled with lemon.
Pair with a bowl of Greek yogurt and fresh berries for a balanced breakfast plate.
Pack alongside whole grain pita chips and hummus for a delicious lunchbox treat.

Pro Tips

Be sure not to overfill the muffin cups, as the eggs will puff up while baking.
Let the muffins cool slightly before removing—they’ll release more easily and hold their shape.
Double the batch and freeze extras for meal prepping future busy mornings.

FAQ

Can I make these dairy-free?

Yes! Omit the feta or use a plant-based cheese and substitute unsweetened non-dairy milk.

How can I prevent the muffins from sticking?

Grease the muffin tin well, or use silicone liners for foolproof removal.

Can I add meat to these muffins?

Absolutely—add ⅓ cup cooked and crumbled turkey sausage or diced ham for extra protein.

Prep Time: 8 minutes
Cook Time: 22-25 minutes
Total Time: 30-33 minutes
Yield: 12 muffins