Mediterranean Egg Muffins
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.
Ingredients
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
Base
- 8 eggs
- ¼ cup milk & cream half and half
- 2 Tbsps. flour
- pinch of salt and pepper
Instructions
- Preheat the oven to 180 C and generously spray a muffin tin with cooking spray.
Base
- 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.
Notes
Storing
Store in an air-tight sealed container for a quick bite or packed lunch.
Freeze for up to 2 months.
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