Mediterranean Egg Muffins

2021-02-01T21:59:12+00:00February 1st, 2021|Breakfast, Recipes|

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Mediterranean Egg Muffins:

It has been awhile since I have meal prepped a batch of my egg muffins. And for this weeks meal prep menu, I added these easy peasy mediterranean egg muffins. These are perfect for a grab and go breakfast option for those busy mornings.

Ingredients you will need:

  1. Eggs
  2. Sun-dried tomatoes in olive oil
  3. Diced onions
  4. Minced garlic
  5. Chopped cilantro
  6. Olive oil from the sun-dried tomatoes or any type of oil you use
  7. Salt and pepper to taste
  8. Diced red bell pepper
  9. Spinach
  10. Optional: crumbled feta cheese
  11. Filtered water

Sautéing the veggies:

Now this step is totally optional! But I find sautéing the veggies before adding to eggs adds so much more flavor to the egg muffins. Add ghee or any oil to a medium size pan and olive oil for about 30 seconds. Add diced onions, sun-dried tomatoes, cilantro, red bell pepper, salt + pepper, and sauté for about 5-7 minutes. Next add in the spinach and some filtered water to allow the spinach to wilt faster (I do about 2-3 Tbsp of water).

And then let the vegetables cool completely before adding to whisked eggs in a large bowl.

Not sautéing the veggies:

And if you are skipping the step of sautéing the vegetables for time purposes. Then just add all the diced vegetables, spinach, garlic, and salt + pepper to a large bowl with your whisked eggs, and mix.

Baking egg mixture:

I like to bake mine in lined muffin tins. But you can also make it in a casserole dish (using a lined 8×8 baking dish). If making muffins, I fill my muffins about 3/4 of the way and bake 350 F for 18-20 minutes. And if making it in a casserole dish, add to a lined baking dish, and bake 350 F for 20-25 minutes, or until center is not jiggly.

How to store:

I like to store mine in an airtight container in the refrigerator for up to 3 days.

How to reheat:

I like to throw mine in my air fryer to reheat. I will usually do on a low heat, since they are already cooked, and I don’t want to dry them out. Usually I’ll do 270 for about 10 minutes. But if you don’t have an air fryer just throw in convection oven, toaster oven, or in microwave until heated through.

Check out these other egg muffin recipes:

Whole30 Egg Muffins

Veggie and sausage egg muffins

Mediterranean Egg Muffins:

Makes 8 muffins

Ingredients

  • 1 Tbsp olive oil or any type of oil you use I used the oil from the sun-dried tomatoes
  • 1/4 cup diced sin-dried tomatoes in olive oil
  • 1/3 cup chopped cilantro
  • 6 large pasture raised eggs
  • 1/3 cup diced onions
  • 1 red bell pepper diced
  • 2 garlic cloves minced
  • Salt and pepper to taste
  • 2 handfuls of spinach
  • 2-3 Tbsp filtered water

Optional:

  • 1/4 cup crumbled feta cheese

Instructions

Instructions with sautéing vegetables:

  • Add 1 Tbsp of olive oil to a pan and warm oil for 30 seconds on medium low heat
  • Add in diced onions, cilantro, sun-dried tomatoes, bell pepper, salt and pepper, and sauté for 5-7 minutes
  • Add in minced garlic and cook for 30 seances, stirring throughout
  • Add in spinach and filtered water and cook until spinach is wilted
  • Let the veggie mixture cool completlely
  • In a large bowl whisk 6 large pasture raised eggs
  • Add in cooled vegetable mixture and mix
  • If using crumbled feta cheese add and mix
  • Add to lined muffin tin 3/4 of the way filled
  • Bake 350 F for 18-20 minutes
  • Store in an airtight container in refrigerator for up to 3 days

Instructions without sautéing vegetables:

  • Chop all the vegetables
  • Whisk eggs in a large bowl
  • Mix in the chopped vegetables, minced garlic, salt and pepper to taste
  • Add to lined muffin tins and fill 3/4 of the way
  • Bake 350 F for 18-20 minutes