Greek Breakfast Egg Muffins – always use butter

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Prep these Breakfast Egg Muffins and have a quick, easy and delicious breakfast (or snack) all week – that you can easily take to go. Loaded with Greek flavors like Feta cheese, sun-dried tomatoes and black olives these muffins are gluten free, vegetarian and low in carbs.

I don’t even really like eggs, so the fact that I love this recipe should say something. Not only is it delicious though – it’s one of the easiest breakfasts. Just throw a few in your bag as you’re running out the door, and have breakfast on the go.

Why you will love this recipe

• They’re quick and easy to make – just a few minutes to mix the ingredients, and 20 to bake
• They’re delicious and loaded with amazing Greek flavors
• It’s a great make-ahead & bring-along breakfast or snack
• They’re good for you – it’s all healthy stuff in there

What you need to make them

Ingredient notes & substitutions

• Black olives can be skipped if you don’t like them
• Heavy cream can be switched for half and half or milk
• Feta cheese can be substituted for another similar style cheese, for example white “salad cheese”. Make sure your cheese is vegetarian if that’s important to you.

How to make them

1. Preheat the oven to 350°F (175°C) and crack all the eggs in a bowl
2. Whisk * together well
3. Pour in the cream
4. Mix again, until well combined

5. Add crumbled Feta cheese, chopped * sun-dried tomatoes & pitted black olives
6. Combine gently
7. Pour into a muffin tin lined with muffin liners – use a spoon to coax the olives, feat cheese and sun-dried tomatoes into the liners
8. Bake for 20 minutes at 350°F (175°C), until set. Then let them rest for at least 10 minutes. They puff up when baking, and will sink when cooling.

Tips & tricks

• If you don’t have a muffin tin you can use sturdy aluminium liners instead. In this case don’t fill the liners more than ¾ of the way. Using paper muffin liners without a muffin tin won’t work.
• You can make these without muffin liners using just the muffin tin – just make sure to grease it first
• Make sure to spread out the good stuff – use a spoon to add some Feta cheese, black olives and sun-dried tomatoes to all muffins so it doesn’t just end up at the bottom and all go to the last ones
• Let them rest for at least 10 minutes before attempting to remove them from the muffin tin
• Store them in the fridge in an airtight container for up to 4 days
• Freeze them in sealed bags or airtight containers for up to 3 months
• Eat leftover muffins cold or warm – you can heat them gently in the microwave or oven

Recipe FAQ

Variations on breakfast egg muffins

There are so many amazing seasonings and variations for egg muffins. Just mix together eggs and cream, and then add exactly the seasonings you like.

Here are a few versions to get you started:

• Broccoli & cheddar cheese
• Leftover shredded chicken
• Spinach and cheese (sauté the spinach first to get rid of excess liquid)
• Bacon and cheese
• Ham and cheese
• Mushroom, bell pepper & spinach (sauté them first to get rid of excess liquid)
• Sun-dried tomato & parmesan cheese

More great breakfast recipes

Looking for more great breakfast recipes? Then look no further – these breakfast are all quick, easy and delicious!

Recipe

Greek Breakfast Egg Muffins

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Course: Breakfast

Cuisine: Greek

Diet: Gluten Free, Vegetarian

Servings: 12 muffins

Calories: 120kcal

Prep time: 10 minutes mins

Cook time: 20 minutes mins

Total time: 30 minutes minutes

Author: Emmeline Kemperyd

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Instructions

• Preheat the oven to 175°C/350°F and line a muffin tin with muffin liners.

• Crack all the eggs in a bowl and beat well. Add the cream and whisk until well combined.

  10 eggs, ⅓ cup cream

• Add the rest of the ingredients and combine gently.

  1 cup crumbled Feta cheese, ¾ cup sun-dried tomatoes, ⅓ cup pitted black olives

• Pour into muffin tray, and use a spoon to coax the Feta cheese, black olives and sun-dried tomatoes into the liners.

• Bake in the middle of the oven for 20 minutes until set.

Equipment needed for this recipe

Notes

 

Ingredient notes & substitutions

• Black olives can be skipped if you don’t like them
• Heavy cream can be switched for half and half or milk
• Feta cheese can be substituted for another similar style cheese, for example white “salad cheese”. Make sure your cheese is vegetarian if that’s important to you.

 

Tips & tricks

• If you don’t have a muffin tin you can use sturdy aluminium liners instead. In this case don’t fill the liners more than ¾ of the way. Using paper muffin liners without a muffin tin won’t work.
• You can make these without muffin liners using just the muffin tin – just make sure to grease it first
• Make sure to spread out the good stuff – use a spoon to add some Feta cheese, black olives and sun-dried tomatoes to all muffins so it doesn’t just end up at the bottom and all go to the last ones
• Let them rest for at least 10 minutes before attempting to remove them from the muffin tin
• Store them in the fridge in an airtight container for up to 4 days
• Freeze them in sealed bags or airtight containers for up to 3 months
• Eat leftover muffins cold or warm – you can heat them gently in the microwave or oven

Nutrition

Calories: 120kcal | Carbohydrates: 5g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 268mg | Potassium: 298mg | Fiber: 1g | Sugar: 3g | Vitamin A: 372IU | Vitamin C: 3mg | Calcium: 94mg | Iron: 1mg

Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.