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 air tight 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.
Yields: 6 servings | Serving Size: 1 egg muffin | Calories: 45 | Total Fat: 2g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 54mg | Sodium: 155mg | Carbohydrates: 2g | Fiber: 0g | Sugar: 2g | Protein: 5g | SmartPoints: 1
- 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 fresh parsley, roughly chopped
- 1/4 cup fat free feta cheese, crumbled, (optional)
- 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!
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