Prep these Breakfast Egg Muffins and have a quick, easy and delicious breakfast (or snack) all week - and you can easily take it 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.
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.
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 coldor warm - you can heat them gently in the microwave or oven