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.
Ingredients
Scale
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
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the egg bites.
- 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.
- 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.
- Fill muffin cups partially: Pour the egg mixture into each muffin cup until it is about three-quarters full, leaving space for fillings.
- 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.
- 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.
- 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
