Mediterranean Egg Muffins with Sun-Dried Tomatoes Kalamata Olives
Transport yourself to the sun-kissed shores of the Mediterranean with these protein-packed breakfast egg muffins. Inspired by the vibrant flavors of Greek cuisine, these portable breakfast bites combine the richness of eggs with the bold flavors of sun-dried tomatoes, briny kalamata olives, and creamy goat cheese. Originally created as a healthy meal prep solution for busy professionals, these egg muffins have become a beloved breakfast staple in homes across the globe.
Ingredients:
For 6 servings (12 muffins)
6 large eggs
¼ cup (60g) crumbled goat cheese or vegan feta
2 tablespoons (30g) chopped sun-dried tomatoes, oil-packed
2 tablespoons (20g) sliced kalamata olives
¼ cup (25g) chopped baby spinach
1 teaspoon (2g) dried oregano
¼ teaspoon sea salt
Freshly ground black pepper to taste
Olive oil cooking spray for greasing
Instructions:
Preparation (5 minutes)
Preheat your oven to 375°F (190°C)
Thoroughly grease a 12-cup muffin tin with olive oil cooking spray
Drain and chop sun-dried tomatoes if needed
Roughly chop spinach leaves
Mix the Base (3 minutes)
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