Mediterranean Egg Muffins
Mediterranean Egg Muffins. Irini Savva
These delicious and versatile egg muffins are packed with protein, vegetables, and flavour. They are perfect for busy weekdays when you just need a healthy grab-and-go breakfast or snack for the whole family.
4 reasons to make your own healthy egg muffins:
Protein-packed: Free-range eggs are a great source of high-quality protein to keep you full and satisfied.
Veggie-loaded: These muffins are full of colourful vegetables, providing essential vitamins and minerals.
Portable and easy: Make a batch ahead of time for a quick grab-and-go breakfast or snack.
Customizable: Feel free to mix and match your favourite vegetables to suit your taste.
MEDITERRANEAN EGG MUFFINS
Makes 6 large muffins
2 cups diced baked potato
1 cup chopped baby spinach
1/2 cup sliced kalamata olives (about 10 olives)
1/4 cup diced Greek feta
6 large free range eggs
1 tablespoon chopped parsley
1/4 teaspoon each sea salt and black pepper
1/4 teaspoon dried oregano
Preheat your oven to 200 degrees C and grease a large 6 cup muffin tin.
In a bowl, add the vegetables and feta and toss to combine.
Add the eggs, seasoning and parsley to a jug and whisk with a fork. Pour the egg mixture over the vegetables and mix lightly.
Divide the mixture between the cups, filling each about 3/4 full.
Bake for 20-25 minutes or until the muffins are set and slightly golden on top. Allow the muffins to cool for a few minutes before removing from the tin.
Serving size: 1 - 2 large muffins (each muffins contains 1 egg)
Cooking tip: Divide the mixture into a 12 cup / medium muffin tin for a smaller snack size muffins for kids.