I love using a muffin tin to make single serve dishes. I make egg muffins a billion different ways, but my Mediterranean Egg Muffins are one of my favorites. Pick up a muffin tin to make egg muffins of your own, here! They are salty and satisfying. This is an very eggciting recipe due to its ease of storage and it reheats beautifully. These egg muffins make a perfect snack, or grab a few and you have a hearty lunch complete with veggies!
What you will need:
4 large eggs (cage-free organic or pasture raised eggs are preferable)
2 tablespoons milk of your choice
3 large green olives (black work too if you prefer them!)
2 button mushrooms
6 cherry tomatoes
2 tablespoons feta cheese
Cooking Spray (I love Trader Joe’s coconut oil spray)
Salt, Pepper, and Oregano to season
This recipe makes 6 muffins. Simply double it to make a full dozen. Preheat your oven to 350 degrees.
Combine your eggs, milk, and seasonings with a whisk. Be sure to whisk your eggs well so that they pour easily. Spray your muffin tin with coconut oil or cooking spray. Or, if you would like to up the fats, you can use butter here and wipe it into each tin. Evenly distribute your eggs into your muffin tin. Thinly slice your veggies and evenly distribute them into each of the 6 tins. Sprinkle feta cheese on top of each muffin. If you follow a paleo diet, you may opt to skip the cheese. Place your muffins into the oven for 15-20 minutes checking them often. They are done when the eggs is no longer “gooey” and they are becoming golden brown around the edges.
Two muffins were going into the oven. One muffin said, “Oh my goodness, we are going into the oven.” The second muffin said, “Holy cow, its a talking muffin!”
After they have fully cooked, allow them to cool. Enjoy!
If you are interested in seeing more of my egg muffin recipes, please let me know in the comments!