Mediterranean Egg Muffins with Sun-Dried Tomatoes Kalamata Olives

 

Mediterranean Egg Muffins

(Sugar-free, keto-friendly, and meal-prep friendly)

Ingredients (Makes 12 muffins)

10 large eggs

½ cup crumbled feta cheese

⅓ cup sun-dried tomatoes, finely chopped

⅓ cup Kalamata olives, pitted and chopped

½ cup fresh spinach, chopped

¼ cup red bell pepper, diced

1 teaspoon dried oregano

½ teaspoon garlic powder

¼ teaspoon salt (adjust to taste)

¼ teaspoon black pepper

2 tablespoons olive oil (for sautéing)

Instructions

1. Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin or line with silicone liners.

2. Sauté veggies: In a pan over medium heat, warm olive oil and lightly sauté the sun-dried tomatoes, Kalamata olives, spinach, and bell pepper for 2-3 minutes. Let cool slightly.

3. Whisk eggs: In a large bowl, whisk eggs until smooth. Add feta cheese, oregano, garlic powder, salt, and black pepper.

4. Combine: Stir in the sautéed vegetables.

5. Fill muffin cups: Pour the mixture evenly into the muffin tin, filling each cup about ¾ full.

6. Bake for 18-22 minutes, or until the eggs are fully set and slightly golden on top.

7. Cool & enjoy: Let muffins cool for 5 minutes before removing from the tin. Serve warm or store in the fridge for up to 5 days.

Tips & Variations

Add diced onions or mushrooms for extra flavor.

Use goat cheese instead of feta for a creamier texture.

Serve with a dollop of Greek yogurt or avocado for a healthy fat boost.

Freeze extras and reheat in the microwave for 30-60 seconds.

Would you like any modifications based on your preferences?