Rise and Shine With These Greek Egg Muffins!

4.5 from 10 votes

Need a change up in your breakfast routine or a quick grab and go breakfast? Try these delicious Greek Egg Muffins!

For those of us who are all about eggs for breakfast, it can be tough to find good on-the-go breakfast options. Fortunately, this Greek egg muffin recipe is about to change that.

Plenty of egg dishes are easy enough to whip up on busy mornings. But when you need something you can grab on your way to the car, a plate of scrambled eggs just isn’t going to cut it.

Egg sandwiches are an easy enough solution, but not ideal for the carb-conscious. A good old-fashioned hard boiled egg will do the trick, but it’s a pretty bland way to start your day.

If you’re looking for an easy way to enjoy a warm egg breakfast on the go, this Greek egg muffin recipe is your new go to. Just a few fresh ingredients and a muffin tin are all you need for a super easy, grab-and-go breakfast.

To enjoy these egg muffins on busy mornings all week long, just make ahead, refrigerate, and reheat. Instead of grabbing another granola bar on your way out, you can actually have a hot egg breakfast. Just pop an egg muffin in the microwave on a busy morning and start your day with a protein packed, low carb breakfast on the go.

Now, there are plenty of egg muffin recipes floating around out there. But this Greek egg muffin recipe introduces a fun departure from your traditional bacon egg and cheese breakfast.

These Greek egg muffins start your day off with fresh and flavorful ingredients. Loaded with black olives, tomatoes, and red onion, these egg muffins are a unique way to start your day. Fresh parsley and feta finish off the delicious Greek-inspired flavor profile.

To make these super easy egg muffins, just whisk together the eggs, egg whites, skim milk, salt and pepper. Then, just stir in the remaining ingredients (shown above.) One bowl is all you need for prep!

Once you’ve mixed together your ingredients, just pour the mixture into a muffin tin prepped with non-stick spray. You’ll want to fill each muffin cup about 3/4 of the way, being careful not to overfill. Then, just pop in the oven and bake for 15-20 minutes. When finished, the muffins will be lightly browned on top.

Egg muffins are also a great alternative for anyone who hates hanging out over a hot stovetop. I am always looking for oven baked alternatives to stove top recipes, so these egg muffins have been a great addition to my recipe book.

If making ahead, just store these muffins in an airtight container and refrigerate. Then just reheat quickly in the microwave or oven when you’re ready for hot breakfast on the go.

Of course, these egg muffins aren’t just for busy weekday mornings. They also make for a delicious weekend family breakfast or brunch. And because they’re so portable, they’re also a great take-along option to bring to a friend’s brunch or breakfast potluck.

Easy and portable, this Greek egg muffin recipe also brings a unique new flavor to your standard breakfast staples. Whether you’re sharing them with family or making ahead for busy weekday mornings, these egg muffins are an easy way to enjoy a hot, healthy breakfast.

4.5 from 10 votes

Rise and Shine With These Greek Egg Muffins!

Egg muffins are a fantastic choice on a busy morning and you can make them ahead of time so be sure to try this Greek version today.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Yield 6 people
Serving Size 1 egg muffin
Course Breakfast
Cuisine American
Author SkinnyMs.

Ingredients

  • 2 eggs
  • 4 egg whites
  • 1/2 cup skim milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground white pepper
  • 1/4 cup tomatoes diced small
  • 1/4 cup red onion diced small
  • 1/4 cup black olives diced small
  • 1 tablespoon parsley fresh, roughly chopped
  • 1/4 cup feta cheese crumbles fat-free (optional)

Instructions

  • Preheat oven to 350 and spray a 6 count muffin tin with non-stick spray.
  • In a mixing bowl, combine the eggs, milk, salt, and pepper. Whisk well until slightly frothy. Stir in remaining ingredients.
  • Fill muffin tin with the egg mixture, filling each muffin cup about 3/4 full. Bake for 15-20 minutes or until the egg muffins have cooked through and lightly browned on top. Serve immediately or store and reheat for a quick grab and go breakfast!

Nutrition Information

Serving: 1egg muffin | Calories: 45kcal | Carbohydrates: 2g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 155mg | Sugar: 2g |
SmartPoints (Freestyle): 1
Keywords Budget-Friendly, Diabetic-Friendly, Gluten-Free, Keto, Kid-Friendly, Low-Carb, Quick and Easy, Vegetarian

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SkinnyMs.

The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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14 Comments

    1. Points are listed in the nutrition information above the ingredients. This recipe is 1 point (Freestyle).

  1. I always see recipes calling for egg whites and hate to waste the yolks but never know what to use them for. Any suggestions? Maybe there are some recipes calling for them but I’d have to search through the recipes.

  2. The recipe lists the fat free feta as optional… so does the nutritional info include the feta?

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