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
- Preheat the oven to 350°F (175°C) and crack all the eggs in a bowl
- Whisk together well
- Pour in the cream
- Mix again, until well combined
- Add crumbled Feta cheese, chopped sun-dried tomatoes & pitted black olives
- Combine gently
- 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
- 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
You don't need long - start with 15 seconds (30 seconds if frozen) and add 15 more as needed (30 seconds if frozen), until heated through. You don't want to heat them too long or they might end up rubbery.
First, allow them to cool down completely. Then either place in plastic bags or in a single layer in an airtight container. Seal tightly and freeze. They will last for up to 3 months.
Yes, you can, but it will affect the taste slightly. Swap each egg for two egg whites.
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!
- 58 Healthy Breakfasts To Go [Vegetarian & Low Carb]
- Savory Scones
- Healthy Strawberry Banana Smoothie
- Chocolate Oatmeal with Peanut Butter & Blueberries
- Easy Shakshuka for One (Menemen)
- Breakfast Frittata with Feta Cheese, Mushrooms & Sun-dried Tomatoes
Recipe
Greek Breakfast Egg Muffins
Print RateIngredients
- 10 eggs
- ⅓ cup cream heavy cream or half n half
- 1 cup crumbled Feta cheese
- ¾ cup sun-dried tomatoes chopped
- ⅓ cup pitted black olives
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 (may contain affiliate links)
- Mixing bowl*
- Measuring cups (metric or US)*
Video
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
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Sally
Wow, absolutely amazing, I work for an import/ export company , Greeks and we make a mix of semi dried tomatoes, feta and kalamata olives, with herbs and I mixed it with the egg and cream mix. Extra nice with my fresh hen eggs
Emmeline Kemperyd
Hi Sally! That sounds amazing - and lucky you, I wish I had fresh hen eggs to cook with. If you've got the time I'd love for you to leave a review as well, it helps show other people that you enjoyed the recipe! /Emmeline
Pam
Can you suggest some other add ins? I don’t care for black olives.
Emmeline Kemperyd
Hi Pam! I think they will be delicious if you skip the black olives as well - you will still get the great taste of feta cheese and sun dried tomatoes. Maybe add a bit more of sun dried tomatoes instead! /Emmeline
Lewis Johnson
I love greek anything so I'm pretty sure I would like these.
Emmeline
Thank you for your comment Lewis! Same here - gimme anything with feta cheese & black olives and I'm sold!
Deborah Olowe
What kind of cream? I really want to bake these muffins sounds delicious.
Emmeline Kemperyd
Hi Deborah! I usually use heavy cream, but I've made them with half n half as well and that also turned out good. Let me know how you like them! 😀
Megan
These look very delicious.
Emmeline
Thank you, Megan! They're sooo good, my favorite breakfast!