🧀🌿 Mediterranean Veggie Egg Muffin Bites
(Healthy • Low-carb • High-protein • Mediterranean Diet)
Ingredients (makes 12 muffin cups)
Base
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6 large eggs
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½ cup Greek yogurt (gives creaminess like the picture)
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½ cup crumbled feta OR shredded mozzarella
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1 cup shredded zucchini (squeeze out moisture)
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1 cup grated potato or cauliflower rice (Mediterranean option)
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3 green onions, chopped
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2–3 tbsp chopped parsley or dill
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2 tbsp extra-virgin olive oil
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2 garlic cloves, minced
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Salt & black pepper to taste
Optional Add-ins (choose any)
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Chopped spinach
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Chopped olives
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Sun-dried tomatoes
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Red pepper flakes
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Extra herbs (oregano, thyme, basil)
🧑🍳 Instructions
1. Preheat
Heat the oven to 375°F (190°C).
Grease a 12-cup muffin tin with olive oil or line with silicone cups.
2. Prepare the Veggies
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Shred zucchini, lightly salt it, and squeeze out all excess water.
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If using potato, squeeze after shredding as well.
3. Mix the Batter
In a bowl, whisk together:
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eggs
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Greek yogurt
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olive oil
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salt, pepper, garlic
Add:
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zucchini
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potato/cauliflower
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herbs
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green onion
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cheese
Mix well.
4. Fill the Muffin Cups
Spoon mixture into muffin tin, filling almost to the top.
Sprinkle extra cheese on top for a golden crust (as seen in the photo).
5. Bake
Bake 22–27 minutes until:
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tops are golden
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centers are set
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edges are lightly crispy
6. Cool
Let cool 5 minutes before removing from the tin.
🌿 Serve With
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Greek salad
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Tzatziki
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Hummus
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Fresh tomatoes + olives
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A Mediterranean breakfast platter
🧊 Storage
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Fridge: 4–5 days
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Freezer: up to 2 months
Reheat in oven or air fryer for best texture.
