🥚🌿 Mediterranean Veggie Egg Muffins – Full Recipe
Light, protein-packed, low-carb, and perfect for breakfast or meal prep. Filled with Mediterranean herbs, veggies, and cheese!
⭐ Ingredients (Makes 8–10 muffins)
Egg Base
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6 large eggs
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3 tbsp milk or Greek yogurt
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1 tbsp olive oil
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½ tsp salt
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½ tsp black pepper
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½ tsp garlic powder
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½ tsp oregano
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¼ tsp paprika (optional)
Mediterranean Veggie Filling
Choose any combination:
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½ cup spinach, chopped
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¼ cup green onions, sliced
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½ cup tomatoes, finely diced (seeds removed)
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¼ cup bell peppers, chopped
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¼ cup zucchini, grated and squeezed dry
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¼ cup parsley or fresh basil
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½ cup feta cheese (or mozzarella)
🔧 Instructions
1. Preheat
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Preheat oven to 180°C (350°F).
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Grease a muffin tray with olive oil or use paper liners.
2. Prepare the Egg Mixture
In a bowl, whisk together:
✔ eggs
✔ milk or yogurt
✔ olive oil
✔ salt & pepper
✔ garlic powder
✔ oregano
✔ paprika
Whisk until smooth.
3. Add Veggies
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Divide chopped veggies and cheese evenly into the muffin cups.
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Pour the egg mixture over each cup, filling ¾ full.
4. Bake
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Bake for 18–22 minutes until puffed, golden, and set in the center.
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Let cool 5 minutes before removing from the tray.
🍽️ Serve With
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Tzatziki
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Greek salad
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Avocado slices
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Whole wheat toast
💡 Tips
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Add olives or sun-dried tomatoes for extra Mediterranean flavor.
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For more protein, add cooked chicken or turkey.
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These store perfectly — refrigerate for 4 days or freeze for 2 months.
