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Freshly baked Mediterranean egg muffins with sun-dried tomatoes, Kalamata olives, and feta cheese in a white ceramic baking dish.

Mediterranean Egg Muffin with Sun-dried Tomatoes And Olives

Bright, savory, and protein-packed Greek-style egg bites filled with sun-dried tomatoes, Kalamata olives, fresh spinach, and tangy feta cheese. Ideal for low-carb Mediterranean meal prep!
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6
Calories: 145
Ingredients Method Notes

Ingredients
  

  • - 6 large Eggs organic or pasture-raised preferred
  • - 1/4 cup Milk or unsweetened almond milk
  • - 1/2 tsp Dried Greek Oregano
  • - 1/4 tsp Garlic Powder
  • - 1/4 tsp Fine Sea Salt
  • - 1/4 tsp Freshly Ground Black Pepper
  • - 1 tbsp Extra Virgin Olive Oil for greasing pan
  • - 1 cup Fresh Baby Spinach finely chopped
  • - 1/2 cup Sun-Dried Tomatoes oil-packed, drained, patted dry and chopped
  • - 1/3 cup Kalamata Olives pitted, sliced into rings, divided
  • - 1/2 cup Crumbled Feta Cheese
  • - 2 tbsp Fresh Parsley finely chopped, for garnish

Method
 

PREP & PREHEAT:
  1. Preheat oven to 350°F (180°C). Generously grease a 6-cup large muffin tin with extra virgin olive oil or line with silicone muffin cups.
WHISK
  1. In a medium bowl, whisk together eggs, milk, dried oregano, garlic powder, sea salt, and black pepper until completely combined.
LAYER FILLINGS:
  1. Divide the chopped spinach, sun-dried tomatoes, and crumbled feta cheese evenly among the bottom of the muffin wells. Pour the whisked egg mixture over the fillings, filling each cup 3/4 full.
GARNISH:
  1. Top each muffin cup with sliced Kalamata olive rings, reserved tomato pieces, and fresh parsley sprigs.
BAKE & SERVE:
  1. Bake for 18–20 minutes until the centers are set and edges are golden. Cool in pan for 5 minutes, run a butter knife around edges, serve warm or store for meal prep.

Notes

- Moisture Control: Always pat sun-dried tomatoes dry to avoid excess liquid in egg cups.
- Storage: Refrigerate in airtight container for up to 4 days.
- Freezing: Flash freeze on baking sheet then transfer to freezer bag for up to 2 months.