Mediterranean Egg Muffins

Published Sept, 2022 Updated March 2025

These Mediterranean egg muffins are packed with a delicious combination of salami, sundried tomatoes, bell peppers, fresh herbs, and more! This recipe makes 12 egg muffins and takes about 20-25 minutes to bake. They’re perfect for any time of the day—whether as a snack, a packed lunch, a brunch item, or a picnic treat.

Convenient and versatile are not fully understood when it comes to recipes like these egg muffins. You can pop them into a large freezer bag and leave them in the fridge for 2 days, and if you still have some over you can then freeze them.

Thaw and into the microwave for a quick 30 second blast and once again you have warm and fluffy egg muffins for breakfast.

Use up any leftovers from the fridge—whether it’s chicken, veggies, or fresh herbs. It’s a great way to reduce waste and create a tasty, nutritious dish!

I always like serving muffin cups with a dip of some sort especially if you’re having them as quick bite, it seems to give them a fresh zing and brightens them up.

This is an updated recipe, the changes made was that I added feta cheese this time and left the spinach out (added fresh basil with the parsley, enough greens). A significant change was the flour. I do from time to time add it and it definitely helps holds them up a lot more, structually – images below.

Sometimes the floppy nature of these egg muffins without the flour is what makes them so rustic and homemade.

Pro Tip!

If there’s one important tip I can share about this recipe, it’s to oil your pan well! Avoid just using a non-stick spray—oil the pan with a pastry brush. Even with a good-quality pan, this ensures your egg muffins don’t stick.

Why You’ll Love These Mediterranean Egg Muffins

These Mediterranean Egg Muffins are a fantastic recipe for several reasons:

1. Versatile

You can customize the muffins to suit your tastes. It’s also the perfect way to use up leftover rotisserie chicken or any veggies you have lying around.

2. Healthy

These egg muffins are low-carb, keto-friendly, gluten-free, and offer a solid protein boost, making them a great addition to any diet.

3. Easy

With minimal prep time, these muffins are quick to make and great for meal prep. They’re also portable, making them ideal for on-the-go snacks, packed lunches, or even a brunch treat!

Ingredients

Make sure to prep everything before filling your muffin tin. Dice, slice, and chop all the ingredients into small pieces.

Eggs – Fresh, room-temperature eggs are essential for the best texture.

Bell Pepper – I used red bell pepper to complement the Mediterranean flavors, but you can use any color you prefer, or substitute with other vegetables.

Spring Onions – Mild flavor that blends well with the other ingredients.

Olives – I prefer to buy whole olives and pit them myself for better flavor, but you can use pre-pitted olives if preferred.

Salami – I love salami in these muffins, but you can easily substitute with ham, prosciutto, rotisserie chicken, or any other protein.

Olive Oil – Use for greasing the muffin tin (you can also substitute with sunflower oil or avocado oil).

Feta Cheese – A nice salty addition. You can also use cheddar, parmesan, or any other cheese of your choice.

Sundried Tomatoes – Slice and dice these for an extra burst of flavor.

Cherry Tomatoes – Chop them into small pieces and discard any excess liquid.

Fresh Basil & Fresh Parsley – These herbs add fresh flavor and aroma.

Salt and Black Pepper – Adjust to taste.

Spices – Optional but recommended (e.g., oregano, garlic powder, paprika).

How to Make These Mediterranean Egg Muffins

1. Preheat the Oven

Set your oven to 178°C (352°F). I prefer to keep it just under 180°C (356°F) for even baking.

2. Prepare the Egg Mixture

Beat the eggs just until the yolks are blended into the whites—don’t overmix! Add a little chopped parsley, salt, pepper, and any other spices you wish to include. Mix well and set aside.

3. Grease the Muffin Tin

Use a pastry brush to coat the inside of the muffin tin with olive oil (or your choice of oil). This ensures your muffins don’t stick to the tin.

4. Layer the Ingredients

Distribute your chopped ingredients into each muffin cup, starting with tomatoes (if using) to prevent excess liquid from watering down the other ingredients. Continue layering with onions and the rest of your chosen ingredients. Leave a little space at the top of each muffin cup for the egg mixture.

5. Add the Egg Mixture

Carefully pour the egg mixture over the layered ingredients in each cup, just covering them.

6. Bake

Place the muffin tray in the middle-to-lower rack of your preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and slightly puffed up. Mine baked perfectly in 22 minutes. If you bake these on a higher heat, you have to reduce the time.

You can see that my egg muffins are marrying each other:) Simply add less of everything if you want them to stay in their individual cups.

They rise significantly while baking, but they will deflate when they come out the oven. It’s not a bad thing and it’s due to several reasons (see below for more suggestions). As long as you don’t over-mix, be sure to cook at the right temperature and don’t over-bake, they will still come out soft, fluffy and delicious! Slight deflating is to be expected.

Variations for Egg Muffins

You can customize these egg muffins to suit your taste preferences. Here are some ideas organized by category:

Meat: Chorizo, Rotisseries chicken, ham, proscuitto and bacon.
Cheese: Mozzarella, cheddar, parmesan, provolone, goat cheese and Gruyère
Vegetables: Zucchini, mushrooms, spinach, broccoli, red onion, olives (great flavor), peppers (any color), asparagus.

How to Prevent Egg Muffins from Sticking

To avoid muffins sticking to the pan, be sure to thoroughly grease the muffin tin with oil or non-stick spray. Alternatively, you can use silicone muffin liners for easy removal.

Why Do Egg Muffins Deflate?

Egg muffins may deflate after baking due to several factors, including overmixing the eggs, baking at too high of a temperature, or underbaking them. For best results, avoid overmixing the eggs and make sure to bake them until they are slightly golden and fully set in the middle.

Recipe Notes and Tips

• Prep Ahead: These muffins are perfect for meal prep and can be stored in the fridge for a few days.
• Flour Option: If you prefer a firmer structure, adding a tablespoon of flour to the egg mixture can help prevent them from flopping.

Storage

Store any leftover egg muffins in an airtight container (or freezer bag) in the fridge for 2-3 days. You can also freeze them for longer storage. To reheat, simply pop them in the microwave for 30 seconds or heat them in the oven for a few minutes.

How to Serve These Mediterranean Egg Muffins

Serve these Mediterranean egg muffins as a snack, light lunch, or brunch. Pair them with a side of fresh salad or enjoy them on their own as a protein-packed bite. They’re also great for meal prep or as an addition to a picnic spread.

There are endless ways to serve and eat egg muffins. Add bacon slices in them and if you craving something sweet, add honey or maple syrup. Serve with a fresh fruit salad on the side.

More Breakfast Recipes

• Scrambled Eggs and Zucchini
• Soft and Fluffy Spinach Pancakes
• Healthy Spinach Quiche
• South African pancakes
• Smashed Avocado on Toast with Sunny-Side- Up Eggs
• Shakshuka With Homemade Sausage
• Peanut Butter Avocado Toast

⭐️⭐️⭐️⭐️⭐️ If you give this recipe a try, let me know how it goes—I’d love to hear from you! Leave a quick rating or comment below, it really helps more people find these easy, feel-good meals. 🧡 Want more cozy recipes? Stay in touch on Facebook, Pinterest, or Instagram—I’d love to connect with you there too!