Print

Mediterranean Egg Muffins

Print Recipe

These Mediterranean Egg Muffins with Spinach and Olive Oil are a delightful blend of flavors and nutrients. They offer a light yet satisfying breakfast option that is easy to customize and perfect for meal prep.

Ingredients

Scale
  • 6 large eggs
  • 1 cup fresh spinach, chopped
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup feta cheese, crumbled
  • 1/4 cup black olives, pitted and chopped (Kalamata or green)
  • 1/4 cup red bell pepper, finely diced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • Fresh basil or parsley, for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). This will ensure that your muffins cook evenly. Preheating is crucial, as starting with a hot oven helps the egg mixture set properly.
  2. Grease a muffin tin with olive oil or non-stick spray. Use a pastry brush or paper towel to ensure every nook is covered. This prevents sticking, which can ruin the muffins.
  3. In a large mixing bowl, crack the 6 large eggs. Whisk them until they are well combined and frothy, about 1-2 minutes. This aeration is key to achieving a fluffy texture.
  4. Add 2 tablespoons of olive oil, 1 teaspoon of dried oregano, and 1/2 teaspoon of garlic powder to the eggs. Season with salt and pepper. Mix until everything is well combined, about 30 seconds.
  5. Fold in the chopped spinach, halved cherry tomatoes, crumbled feta, black olives, and diced red bell pepper. Use a spatula to gently incorporate the veggies without overmixing. You want a well-distributed filling but not a mushy mixture.
  6. Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full. This will allow space for the muffins to rise without overflowing. You should see some of the veggies peeking through the top.
  7. Bake in the preheated oven for 18-20 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs. Avoid overbaking to prevent a dry texture.
  8. Once baked, remove the muffin tin from the oven and let it cool for 5 minutes. This allows them to set further and makes it easier to remove them from the tin.
  9. Using a butter knife, gently run it around the edges of each muffin to loosen them from the tin. Carefully lift them out and place on a wire rack to cool completely. Avoid using metal utensils that can scratch your non-stick surface.
  10. Serve warm or at room temperature. If desired, garnish with fresh basil or parsley for a pop of color and flavor. Enjoy your Mediterranean egg muffins!

Nutrition

Keywords: Don't overmix the egg mixture to maintain a fluffy texture. Consider using silicone muffin cups for easy removal and cleanup.

Find it online: https://softtasty.com/savory-spinach-olive-oil-egg-muffins/