Mediterranean Egg Muffins
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.
Servings :12
Ingredients
- 2 tablespoons olive oil, for coating the tin
- 12 large eggs for a 12-cup muffin pan, 1 egg per muffin cup, see notes
- 1/8th a small pinch of salt
- 3-4 tablespoons fresh parsley chopped, divided
- 1/2 teaspoon spice blend, oregano, garlic powder, paprika oregano, garlic powder, paprika
- 1/2 cup cherry tomatoes diced and toss the juices out
- 1/2 cup bell pepper, diced diced
- 3 tablespoons mild spring onion, thinly sliced and divided
- 1/3 cup feta cheese, diced or crumbled sliced into small pieces (or crushed)
- 1/4 cup sundried tomato, chopped chopped
- 200 grams salami, sliced and diced chopped
- 1/3 cup kalamata olives, de-pit pitted or de-pit and chop
- 1/4 cup sliced fresh basil leaves and some whole and some for garnish
Instructions
- Set your oven to 178°C (352°F). I prefer to keep it just under 180°C (356°F) for even baking.
- 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.12 large eggs, 1/8th a small pinch of salt, 3-4 tablespoons fresh parsley chopped, divided, 1/2 teaspoon spice blend, oregano, garlic powder, paprika
- 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.2 tablespoons olive oil, for coating the tin
- 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.1/2 cup cherry tomatoes diced and toss the juices out, 1/2 cup bell pepper, diced, 3 tablespoons mild spring onion, thinly sliced and divided, 1/3 cup feta cheese, diced or crumbled, 1/4 cup sundried tomato, chopped, 200 grams salami, sliced and diced, 1/3 cup kalamata olives, de-pit , 1/4 cup sliced fresh basil leaves and some whole
- Carefully pour the egg mixture over the layered ingredients in each cup, just covering them.
- 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..
Notes
Please note that the sundried tomatoes and feta are already salted so if you add more than a small pinch (like an 1/8th of a teaspoon) they will be salted which may even be too much depending on how much of the ingredients you add.
Cheese: Mozzarella, cheddar, parmesan, provolone, goat cheese and Gruyère
Vegetables: Zucchini, mushrooms, spinach, broccoli, red onion, olives (great flavor), peppers (any color), asparagus.
- 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.
Cheese: Mozzarella, cheddar, parmesan, provolone, goat cheese and Gruyère
Vegetables: Zucchini, mushrooms, spinach, broccoli, red onion, olives (great flavor), peppers (any color), asparagus.
Nutrition
Serving: 1personCalories: 178kcalCarbohydrates: 3gProtein: 10gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 181mgSodium: 549mgPotassium: 245mgFiber: 1gSugar: 2gVitamin A: 640IUVitamin C: 12mgCalcium: 57mgIron: 1mg
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