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Greek Breakfast Egg Muffins are a healthy, quick & delicious way to start your day, and will serve most special diets as they're vegetarian, keto and gluten-free.
So, how do you feel about breakfast? Based on my empirical studies there seems to be two distinct camps: those who love breakfast for dinner, and those who'd prefer dinner for breakfast. I'm definitely in the second camp (Birthday breakfast when I was a kid? A steak and fried potatoes. Not joking.) But I actually think these Greek Breakfast Egg Muffins will speak to both camps.
Breakfast lover or not - I'm betting you want your weekday breakfast to be quick. And that's definitely achieved here. Both in the initial baking, and when the time comes for grabbing a breakfast muffin. 5 minutes of prep, 20 minutes of cooking, and then the time it takes to unwrap it. And maybe, if you like a warm breakfast, 30 seconds in the microwave (a minute and a half if heating from frozen) to get just a little bit of heat
And let's talk taste. These Greek Breakfast Egg Muffins are DELICIOUS! And I'm not even a big egg fan! But they taste like the best kind of omelet, filled with classic greek flavors from feta cheese, sundried tomatoes and flavorful black olives. You could do tons of other flavorings as well (and I will definitely be back with more of my favorite versions in the coming weeks!), just use the base of eggs and cream and add whatever tickles your tastebuds the best.
Another perk of these Greek Breakfast Egg Muffins and of breakfast muffins in general, is that they're the perfect snack to bring along to work. I usually do two for breakfast together with an apple or orange, and bring one along for an afternoon snack. I promise your co-workers will be jealous!
Not more to say, really - what are you waiting for? Quick, easy, healthy and delicious - this makes even a "dinner for breakfast" kinda gal like me love breakfast.
If you're looking for something equally good for you but slightly different - check out the Chocolate Oatmeal for a great weekday treat.
If you make these Greek Breakfast Egg Muffins, please be sure to leave a comment and/or give this recipe a rating! I love to hear from you and to see your versions of my recipes – that’s why my favorite thing ever is when you tag me on Instagram when you show off your creations!
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
- Set the oven for 175°C/350°F. Place 16 muffin liners in a muffin tray.
- Beat the eggs and mix in all the other ingredients. Pour into muffin liners on muffin tray and bake in the middle of the oven for 20 minutes until golden and solidified.
Notes
- Mix up the flavors if you like, just mix the eggs & cream and add in your favorite flavors.
- Keep the muffins in the fridge or freezer - if keeping them in the freezer, thaw them in room temperature overnight or by heating them 90 seconds in the microwave.
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!