Description
These Mediterranean Delight Egg Muffin Cups are a flavorful and protein-packed breakfast option that’s perfect for meal prep. Filled with feta cheese, baby spinach, sun-dried tomatoes, and Kalamata olives, these muffin cups bring a taste of the Mediterranean to your morning routine.
Ingredients
Scale
Egg Muffin Cups:
- 8 large eggs
- 1/4 cup milk
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped baby spinach
- 1/3 cup chopped sun-dried tomatoes (not in oil)
- 1/4 cup chopped Kalamata olives (pitted)
- 1/4 cup diced red onion
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Nonstick cooking spray
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and spray a 12-cup muffin tin with nonstick cooking spray.
- Mix Ingredients: In a large mixing bowl, whisk together the eggs and milk. Add feta cheese, spinach, sun-dried tomatoes, olives, red onion, oregano, garlic powder, salt, and pepper. Mix well.
- Fill Muffin Cups: Pour the mixture evenly into the prepared muffin cups, filling each about three-quarters full.
- Bake: Bake for 18–22 minutes until set. Let cool for 5 minutes before serving or storing.
Notes
- You can substitute feta with goat cheese or shredded mozzarella.
- Add diced cooked turkey or chicken sausage for extra protein.
- Egg muffins can be stored in the fridge for up to 4 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 muffin cup
- Calories: 85
- Sugar: 1g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 140mg
