If you’re on the lookout for a delightful, wholesome breakfast or snack that bursts with Mediterranean flair, then this Egg Muffins with Sun-Dried Tomatoes and Kalamata Olives Recipe is your new best friend. These muffins pack a savory punch with the tangy sun-dried tomatoes and briny Kalamata olives blending perfectly into fluffy, protein-rich eggs. Not only are they delicious and colorful, but they’re also wonderfully portable and perfect for any time you want a quick yet satisfying bite that feels fresh and homemade.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in building layers of flavor and texture while keeping things simple and straightforward. From the creamy milk adding softness to the bold sun-dried tomatoes and olives delivering bursts of intensity, every component is essential for a perfectly balanced muffin.
- 8 large eggs: The hearty base that holds all the ingredients together with a fluffy texture.
- 1/4 cup milk: Adds creaminess and tenderizes the eggs for a soft finish.
- 1/2 cup sun-dried tomatoes, chopped: Brings a sweet and tangy richness that awakens your taste buds.
- 1/2 cup Kalamata olives, pitted and chopped: Offers a salty, briny kick that complements the tomatoes beautifully.
- 1/4 cup red bell pepper, finely diced (optional): Adds crunch and a pop of vibrant color.
- 1/4 cup green onions or chives, chopped: Introduces a mild onion flavor to brighten the mix.
- 1 teaspoon dried oregano: Brings an earthy, herbal note that ties together Mediterranean flavors.
- 1/2 teaspoon garlic powder: Provides subtle depth and warmth without overpowering.
- Salt and pepper, to taste: Essential seasonings that enhance all the other flavors.
- 1/4 cup feta or goat cheese, crumbled (optional): Adds a creamy, tangy finish with a beautiful melt.
- Non-stick spray or silicone muffin tin: Ensures easy removal and mess-free baking.
How to Make Egg Muffins with Sun-Dried Tomatoes and Kalamata Olives Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 375°F (190°C). Lightly spray your 12-cup muffin tin with non-stick spray or use a silicone option for a fuss-free experience. This sets the stage for egg muffins that come out perfect every time without sticking or breaking.
Step 2: Whisk Your Base
In a large bowl, whisk together the eggs and milk until the mixture is smooth and uniform. This simple step ensures the muffins will have that irresistibly light and fluffy texture we all love while providing the perfect canvas for your flavorful add-ins.
Step 3: Add the Mediterranean Goodness
Fold in the chopped sun-dried tomatoes, Kalamata olives, diced red bell pepper (if using), green onions, oregano, garlic powder, and salt and pepper. This combination fills the batter with vibrant colors and bold, Mediterranean-inspired flavors that will make you excited for every bite.
Step 4: Stir in the Cheese
If cheese is your jam, gently incorporate the crumbled feta or goat cheese now. The creamy, tangy cheese adds richness and a delightful melt that elevates these egg muffins into something truly special.
Step 5: Pour and Fill
Evenly distribute the egg mixture into your prepared muffin cups, pouring until each one is about three-quarters full. This gives them room to rise without spilling over, resulting in those perfectly portioned, bite-sized muffins.
Step 6: Bake to Perfection
Pop the muffin tin into your oven and bake for 18 to 22 minutes. You’ll know they’re done when they’re set and have a light golden touch on top. Insert a toothpick into the center – if it comes out clean, your egg muffins are ready for their moment to shine.
Step 7: Cool and Release
Allow the muffins to cool for about 5 minutes before removing them from the tin. This brief rest helps them firm up slightly, making it easier to lift them out without any crumbling and ensuring they hold their lovely shape.
Step 8: Serve or Store
Enjoy your Egg Muffins with Sun-Dried Tomatoes and Kalamata Olives Recipe warm for the best experience, or store them in an airtight container for a grab-and-go meal prep option that’s just as good reheated.
How to Serve Egg Muffins with Sun-Dried Tomatoes and Kalamata Olives Recipe
Garnishes
Fresh herbs like parsley, dill, or extra chives sprinkled on top add an inviting burst of color and a fresh aroma to these muffins. A light drizzle of olive oil or a sprinkle of crushed red pepper flakes can also kick things up a notch for flavor lovers who want that little extra zing.
Side Dishes
Pairing these egg muffins with a crisp green salad, roasted vegetables, or even a tangy yogurt dip makes for a complete and nourishing meal. Breakfast potatoes or a fresh fruit salad also bring delightful textures and flavors to the table, balancing the savory muffins beautifully.
Creative Ways to Present
Serve these muffins on a beautiful wooden board alongside Mediterranean spreads like hummus and tzatziki for an appetizer-style twist. Or, slice them and layer on a sandwich with fresh spinach and avocado for a unique lunch option everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Place cooled egg muffins in an airtight container and refrigerate for up to 4 days. They maintain their texture well, making them a fantastic choice for quick breakfasts or snacks throughout your busy week.
Freezing
For longer storage, freeze the muffins in a single layer on a baking sheet before transferring to a zip-top bag or container. They can be frozen for up to 3 months without losing their flavor or texture.
Reheating
To reheat, pop the muffins in the microwave for 30 to 60 seconds or warm them gently in a toaster oven. This refreshes their softness and enhances the flavors, giving you a freshly baked feel anytime.
FAQs
Can I use egg whites instead of whole eggs?
Absolutely! Using egg whites will reduce the fat and calories but may make the muffins a bit less rich and tender. You might want to add a splash of milk or a little extra cheese for moisture and flavor.
What can I substitute for Kalamata olives?
Green olives or even capers are good substitutes if you’d like a slightly different briny flavor. Just be mindful of the salt content and adjust seasoning accordingly.
Are these muffins suitable for meal prep?
Definitely! They keep well in the fridge and freezer, making them an excellent option to prepare in advance for quick breakfasts or snacks throughout the week.
Can I add other vegetables to the recipe?
Yes! Spinach, zucchini, or mushrooms can be sautéed and added to this recipe. Just make sure they’re cooked beforehand to avoid extra moisture in the muffins.
Is it possible to make this recipe dairy-free?
Yes, simply replace milk with your favorite non-dairy milk and omit the cheese or swap for a dairy-free cheese option. The flavor will still be delicious and satisfying.
Final Thoughts
I can’t recommend the Egg Muffins with Sun-Dried Tomatoes and Kalamata Olives Recipe enough for anyone seeking a flavorful, easy-to-make dish that brings Mediterranean sunshine right to your kitchen. Whether you’re meal prepping or crafting a special weekend treat, these muffins are a total game-changer. Give them a try and watch how quickly they become a much-loved staple!
Print
Egg Muffins with Sun-Dried Tomatoes and Kalamata Olives Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins (servings)
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Description
Delicious and savory Egg Muffins packed with the robust flavors of sun-dried tomatoes and Kalamata olives, combined with aromatic herbs, cheese, and fresh vegetables. These protein-rich muffins are perfect for a quick breakfast, meal prep, or a healthy snack option.
Ingredients
Egg Mixture
- 8 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1/2 cup sun-dried tomatoes, chopped (preferably packed in oil, drained)
- 1/2 cup Kalamata olives, pitted and chopped
- 1/4 cup red bell pepper, finely diced (optional)
- 1/4 cup green onions or chives, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Cheese (Optional)
- 1/4 cup feta cheese or goat cheese, crumbled (optional)
Other
- Non-stick spray or a silicone muffin tin
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with non-stick spray or use a silicone muffin tin.
- Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs and milk until fully combined.
- Add Vegetables and Seasonings: Stir in the chopped sun-dried tomatoes, Kalamata olives, red bell pepper (if using), green onions, oregano, garlic powder, salt, and pepper until evenly distributed.
- Incorporate Cheese: If using, fold in the crumbled feta or goat cheese gently to keep the mixture light and uniform.
- Fill the Muffin Cups: Pour the egg mixture evenly into the prepared muffin tin, filling each cup about three-quarters full to allow room for expansion.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the muffins are set and lightly golden on top. Test doneness by inserting a toothpick into the center; it should come out clean.
- Cool and Serve: Let the egg muffins cool in the tin for about 5 minutes before carefully removing them to a wire rack or plate.
- Storage: Serve immediately for best taste, or store leftovers in an airtight container in the refrigerator for convenient meal prep options.
Notes
- Using sun-dried tomatoes packed in oil adds extra flavor, but you can use dry-packed sun-dried tomatoes soaked in water if preferred.
- The red bell pepper is optional and adds sweetness and crunch; omit if you prefer.
- Feel free to substitute the cheese with your favorite type or leave it out to keep it dairy-free.
- These muffins freeze well; reheat in the oven or microwave before serving.
- Adjust seasoning with salt and pepper to your taste preferences.
