Easy healthy Mediterranean egg muffins that you will fall in love with for the ease and convenience of knowing that you will never have left over bits in the fridge. They are full of veggies and protein making them the perfect pick me up in the day, packed lunches, brunch and picnics. Best part is that they are fully loaded and the ingredients are extremely versatile.
It's the weekend and there's nothing more special whether you work in an office full day or work from home, weekends are a time to relax with the family. Meals are more relaxed because we have more time but also don't want to stand in the kitchen for the weekend.
Mediterranean Breakfast Egg Muffins
I find this type of cooking very relaxing because it's not really cooking is it? However, that's what weekends and holidays are all about! Less time in the kitchen and more time doing whatever else we want to do and with summer coming soon, we'll be out in the sunshine! These breakfast eggs muffins are light and convenient. This is no mess recipe so much less clean up which is a bonus whether you have a dish washer or not. Less dishes is the way to go.
Why You Will Love These Mediterranean Egg Muffins
I love these so much especially the fact they are savory. I would much rather a savory breakfast to a sweet breakfast any day. Fortunately I was never big on sugar laden breakfasts and this filtrated down to our children thankfully. On the odd occasion I will go a little out of the way like I did with this French Toast Pomegranate. Maybe that's my way of making up for the no sugar breakfasts most of the time 🙂 Anyway, incase you're wondering why you should make these egg muffins, here we go;
- Ultra convenient
- No mess recipe
- Low carb / Keto
- Serves as a great side
- Another way to use up leftovers
How To Make These Mediterranean Egg Muffins
To make these Mediterranean egg muffins you will need a muffin pan, I've used the 12 cup muffin pan and you will need to oil them. I used cooking spray when I made these Egg Muffin Cups With Sun-Dried Tomatoes and Cheesy Bits and for these I simply went the old fashioned route and greased with butter. You can also brush oil on them, either way, you want to oil the muffin tin because it really does help.
- Get the prep ready by chopping the vegetables and that will be the hardest part of this recipe! Look in your fridge for any leftovers, this is the time to use them! Bell peppers, spinach, fresh herbs, cream, meat (salami, chicken etc) and so on.
- Whisk the eggs, seasoning, milk and flour.
- Bake in a preheated oven until the eggs puff up and are cooked through.
Variations Of These Mediterranean Egg Muffins
Whenever I make quick and easy breakfasts like this Creamy Frittata Recipe or these Egg Muffin Cups I almost always use left over bits and pieces. You can use mushrooms, red onion, chicken, bacon, sausage, mix the cheeses up, use fresh herbs! I love a little baby spinach but use a lot of fresh herbs too, like parsley, chives, basil and so forth.
How To Prevent Egg Muffins From Sticking
Without a properly treated pan, you can be sure that your egg muffins are going to stick. Here are a few tips from my kitchen to yours;
- Silicone muffin liners, that's a good start but there are more options
- Cooking spray is okay but for egg muffins you need oil. You need butter. You need some sort of fat and grease them properly. I would suggest go further and add a sprinkle of flour like we used to do in the old day when baking. Trust me, if you don't have a good quality non stick pan or silicone muffin lines, your muffins will stick.
- Leave the paper liners out for this one, they will make a total mess!
- The last one I can give you is to let them settle for 10 minutes in the pan when they come out the oven before trying to remove them.
Why Do Egg Muffins Deflate
Let me tell you a little something.....they deflate.
It's not a me or a your thing and it's definitely not a fault of anyone, they just do, like life, things happen. I have added flour to mine, flour and baking powder and yes undoubtedly they do have a better firmer structured look but some will still deflate after a while.
Here's the thing though, it's okay....
As I've mentioned 100 times over, food is not supposed to be perfect, food is to be appreciated and enjoyed. Sometimes, when we see food for the other benefits that it brings into our lives we have a greater sense of appreciation.
How To Serve These Mediterranean Egg Muffins
I love serving these up in a number of different ways, let me share a few that you might even want to try;
- The easiest and most basic but also most enjoyable is with morning tea!
- Serve them for brunch with a salad, but not just any salad! Try something fresh and spicy like this Mango Salad that will get your taste buds alight.
My most favorite way to serve these (besides with tea!) is with some type of dip! If it's in the course of the day, brunch, lunch or later in the day then a dip for sure. They serve so well with any dip, from hummus, pesto, mascarpone. More DIP recipes.
More Recipes To Try
- Coffee Chocolate Muffins
- Healthy Spinach Quiche
- Blueberry Sour Cream and Chocolate Muffins
- Egg Muffin Cups With Sun-Dried Tomatoes and Cheesy Bits
- Scrambled Eggs and Hummus Breakfast
If you try these Mediterranean Egg Muffins feel free to leave me a comment and a star rating! And if you take a photo of your dish and share it on Instagram, please tag me @anosmickitchen and use the hashtag #anosmickitchen because I love seeing your remakes! Happy cooking😀
Mediterranean Egg Muffins
Cut into pieces, Cubed/Diced
- 2 Tbsps. red bell pepper, finely chopped
- 2 Tsps. flat parsley chopped
- 3 Tbsps. sundried tomatoes
- 3 Tbsps. salami
- 2 Tbsps. Kalamata olives
- ⅓ cup spinach
- 8 eggs
- ¼ cup milk & cream (half and half)
- 2 Tbsps. flour
- pinch of salt and pepper
- Preheat the oven to 180 C and generously spray a muffin tin with cooking spray.
- In a large enough jug/bowl mix the milk and flour together until there are no lumps. Use a fork and give it a vigorous whisk.
- Add the eggs, pinch of salt & pepper and the rest of the chopped ingredients. Combine.
- Spoon or pour into the muffin tin cups and bake for 25 minutes or until puffed and cooked through.
- Cool in the muffin tin for 5 minutes before using a knife to gently remove the muffin cups. Transfer onto a wire rack to properly cool through.