Mediterranean Breakfast Egg Muffins

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*1 tbsp flour

*4 slices bacon diced ( optional)

*1 cup finely diced vegetables Spinach, bell pepper, tomatoes

*1 tbsp sliced Kalamata Olives

*1 cup Greek Cheeses shredded ( feta , kaseri )

*6 eggs beaten

*1 tbsp Greek Yogurt

*½ tsp salt

*1 tsp dried oregano

*¼ tsp pepper

*¼ tsp paprika

Directions :

Preheat oven to 350 degrees F. Grease a standard 12 cup muffin tin , set aside.

In a large skillet , over medium heat, cook diced bacon until it just starts becomes soft.

Add vegetables, cover and cook for 5-10 minutes or until the veggies are soft and bacon is browned, stirring occasionally.

Remove from heat and let cool.

In a medium bowl, whisk together eggs, flour and yogurt.

Add sea salt, pepper, oregano and paprika and whisk to combine.

Add kalamata olives and cooled bacon/veggie mixture to the beaten eggs and stir to combine.

Add cheeses. Stir to combine.

Fill each well of the prepared muffin tin ¾ full with egg mixture. Do not overfill! These egg muffins rise and will overflow if the wells are filled too much!

Bake in preheated oven for 25-30 minutes, or until tops are set and slightly browned.

Cool for 5 minutes and serve warm

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