Mediterranean Breakfast Egg Muffins

4.98 from 43 votes

These healthy breakfast muffins combine eggs, vegetables, feta, Kalamata olives, and fresh parsley for a savory breakfast you can prepare ahead. Add shredded cooked chicken or turkey, or leave the meat out. Enjoy them on busy mornings or as part of a Mediterranean brunch.

Prep Time15

Cook Time25

Total Time40

Course: Breakfast

Cuisine: Mediterranean

Servings: egg muffins

Calories: 69.9kcal

Author: Suzy Karadsheh

Ingredients

Extra virgin olive oil. for brushing
1 small red bell pepper, chopped (about 3/4 cup)
12 cherry tomatoes, halved
1 shallot, finely chopped
6 to 10 pitted Kalamata olives, chopped
3 to 4 ounces cooked boneless chicken or turkey, shredded
1 ounce fresh parsley leaves, chopped (about ½ cup)
A handful of crumbled feta, to your liking
8 large eggs
Salt and black pepper, to taste
1/2 teaspoon Spanish paprika
1/4 teaspoon ground turmeric (optional)

Instructions

Get ready. Position a rack in the center of the oven and preheat to 350°F. Brush the bottoms and sides of a 12-cup muffin pan or 12 individual oven-safe muffin cups with extra virgin olive oil.
Divide the filling. Divide the bell pepper, tomatoes, shallot, olives, chicken or turkey, parsley, and feta among the 12 cups. The filling should reach about two-thirds of the way up each cup.
Whisk the eggs. In a large measuring cup or mixing bowl, combine the eggs, salt, black pepper, paprika, and turmeric, if using. Whisk well.
Add the egg mixture. Carefully pour the eggs over the filling, dividing the mixture among the cups. Each cup should be about three-quarters full, with a little room at the top.
Bake. Set the muffin pan or individual cups on a sheet pan to catch any spills. Bake for about 25 minutes, until the eggs are set.
Finish and serve. Let the muffins cool in the pan for a few minutes. Run a small butter knife around the edges to loosen them, then carefully remove and serve.

Video

Notes

Pan preparation: Brush the bottoms and sides of the cups thoroughly with olive oil. Silicone muffin cups are another option if you have trouble with sticking. Ordinary paper cupcake liners can stick to the eggs.
Variations: Leave out the chicken or turkey for a meatless version. You can also change the vegetables and herbs to suit what you have. Cook firmer vegetables, such as carrots or broccoli, and let them cool before adding. Keep the filling and egg mixture within the levels described above.
Other flavor combinations: Try mushrooms, garlic, spinach, and feta; or tomatoes, mozzarella, fresh basil, and small pieces of prosciutto.
For brunch: Serve with Greek salad or balela salad. Add orange and pomegranate salad, bread, and roasted garlic hummus for a fuller spread.
Refrigerating: Remove the muffins from the pan after a few minutes of cooling. Refrigerate in a covered container within 2 hours of cooking, or within 1 hour if the temperature is above 90°F. You do not need to wait until they are completely cold. Keep refrigerated for up to 3 days.
Freezing: Once cooled, wrap the muffins individually and place in a freezer-safe container or zip-top bag. Freeze for up to 2 months.
Reheating: Microwave refrigerated muffins on low power in short intervals until the centers reach 165°F. To reheat from frozen, loosely wrap individual muffins in foil and heat in a 300°F oven. Begin checking after 10 minutes and continue until the centers reach 165°F.
Taking breakfast with you: Pack the muffins with an ice pack to keep them cold until you’re ready to eat.
Shop this recipe: Find Private Reserve Greek extra virgin olive oil and sweet Spanish paprika in our shop.

Nutrition