Mediterranean Egg Bites Recipe

Introduction

These Mediterranean Egg Bites are a flavorful and convenient breakfast or snack option. Packed with vibrant ingredients like sun-dried tomatoes, kalamata olives, and feta cheese, they bring a delicious Mediterranean twist to your morning.

Ingredients

• 6 large eggs
• 1/4 cup whole milk or half-and-half
• 1/8 teaspoon kosher salt and freshly ground black pepper
• 1/4 cup artichokes in oil, drained and thinly sliced
• 1/3 cup pitted kalamata olives, drained and quartered
• 1/4 cup bottled sweet red peppers, drained and chopped
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1/4 cup asiago cheese, shredded
• 1/4 cup feta cheese, crumbled
• 1/4 cup Italian flat leaf parsley, chopped

Instructions

1. Step 1: Preheat the oven to 375°F (190°C).
2. Step 2: Spray two 12-cup muffin tins with cooking spray to prevent sticking.
3. Step 3: In a blender, combine the eggs and milk or half-and-half. Blend for 1 to 2 minutes until the mixture is smooth and well combined.
4. Step 4: Fill each muffin cup about three-quarters full with the egg mixture.
5. Step 5: Evenly distribute the artichoke slices, kalamata olives, red peppers, sun-dried tomatoes, and asiago cheese among the muffin cups. Then fill the tins to the top with more egg mixture. Finally, sprinkle feta cheese and chopped parsley over each cup.
6. Step 6: Bake in the preheated oven for 10 to 12 minutes, until the eggs are set. Keep in mind that the egg bites will deflate slightly once removed from the oven and start to cool.
7. Step 7: Run a sharp knife gently around the edges of each egg bite to loosen them from the muffin cups. Serve immediately or let them come to room temperature before enjoying.

Tips & Variations

• Use a mix of fresh and sun-dried herbs like oregano or basil to enhance the Mediterranean flavor.
• For a dairy-free version, substitute milk and cheeses with plant-based alternatives.
• Add cooked spinach or chopped zucchini for extra vegetables.
• Make a batch ahead of time and freeze portions for quick breakfasts.

Storage

Store leftover egg bites in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave for 30-60 seconds or until heated through. They can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular tomatoes instead of sun-dried tomatoes?

Fresh tomatoes have a higher moisture content and milder flavor, so they won’t provide the same concentrated taste as sun-dried tomatoes. If using fresh, consider roasting or sautéing them first to enhance their flavor.

Can I prepare these egg bites without a blender?

Yes, you can whisk the eggs and milk vigorously by hand or with a mixer until fully blended, although a blender ensures a smoother texture and quicker mixing.

Mediterranean Egg Bites Recipe

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★★★★★

4.4 from 409 reviews

• Author: Rafael
• Total Time: 22 minutes
• Yield: 24 egg bites (2 muffin tins of 12 cups each) 1x
• Diet: Low Fat

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Description

These Mediterranean Egg Bites are a flavorful and vibrant breakfast or snack option, packed with sun-dried tomatoes, artichokes, kalamata olives, and cheeses. Baked in muffin tins, they offer a convenient, protein-rich dish infused with Mediterranean goodness and herbs, perfect for meal prepping or enjoying fresh.

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Ingredients

Scale 1x2x3x

Egg Mixture

• 6 large eggs
• 1/4 cup whole milk or half-and-half
• 1/8 teaspoon kosher salt
• Freshly ground black pepper, to taste

Fillings

• 1/4 cup artichokes in oil, drained and thinly sliced
• 1/3 cup pitted kalamata olives, drained and quartered
• 1/4 cup bottled sweet red peppers, drained and chopped
• 1/2 cup sun-dried tomatoes in oil, drained and chopped

Cheese and Herbs

• 1/4 cup asiago cheese, shredded
• 1/4 cup feta cheese, crumbled
• 1/4 cup Italian flat leaf parsley, chopped

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Instructions

1. Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the egg bites.
2. Prepare muffin tins: Spray two 12-cup muffin tins with cooking spray to ensure the egg bites do not stick and can be easily removed.
3. Blend eggs and milk: Combine the eggs and milk or half-and-half in a blender and blend for 1-2 minutes until the mixture is smooth and slightly frothy, ensuring a fluffy texture.
4. Fill muffin cups partially: Pour the egg mixture into each muffin cup until it is about three-quarters full, leaving space for fillings.
5. Add fillings and cheese: Evenly distribute the artichokes, kalamata olives, sweet red peppers, sun-dried tomatoes, and asiago cheese among the muffin cups. Then, top off each cup with more egg mixture until full, and sprinkle the feta cheese and chopped parsley on top.
6. Bake egg bites: Place the muffin tins in the preheated oven and bake for 10-12 minutes, or until the eggs have set. Note that the bites will deflate slightly once removed and cooled.
7. Remove and serve: Run a sharp knife around the edges of each egg bite to loosen them from the muffin cups. Serve immediately while warm, or at room temperature for convenience.

Notes

• Use fresh whole milk for a creamier texture or half-and-half for richer egg bites.
• Make sure to drain the oil from the vegetables and sun-dried tomatoes to avoid watery egg bites.
• These egg bites can be stored in the refrigerator for up to 3 days and reheated gently in the microwave.
• You can customize the fillings by adding spinach, mushrooms, or your favorite Mediterranean ingredients.
• Use a blender to achieve a smooth egg mixture for fluffier bites.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: Mediterranean

Keywords: Mediterranean egg bites, baked egg muffins, healthy breakfast bites, sun-dried tomato egg bites, easy egg muffins