Mediterranean Egg Muffins with Sun-Dried Tomatoes Kalamata Olives

Instructions:

1. Preheat oven to 350°F (175°C). Grease a muffin tin.
2. Whisk eggs and milk together in a bowl.
3. Stir in feta cheese, sun-dried tomatoes, Kalamata olives, spinach, salt, and pepper.
4. Pour mixture into muffin tin, filling each cup ¾ full.
5. Bake for 18-20 minutes, or until eggs are set and slightly golden.
6. Cool for a few minutes, then remove from tin and let cool completely.

Variations:

• Vegetarian: Omit feta, add more veggies (bell peppers, onions, mushrooms).
• Spicy: Add a dash of hot sauce or red pepper flakes.
• Protein Boost: Add cooked crumbled bacon or diced chicken.

Keto-Friendly Option:

Substitute milk with heavy cream for a lower-carb option. Top with diced avocado for extra healthy fats.

Frequently Asked Questions:

• Q: Can I make these ahead? A: Yes! Store in an airtight container in the fridge for up to 4 days.
• Q: Can I freeze them? A: Yes! Wrap individually and freeze for up to 3 months. Thaw overnight and reheat.

Enjoy!

These Mediterranean Egg Muffins are a fantastic, healthy, and flavorful way to start your day. Enjoy them warm or cold – they’re perfect for busy mornings!