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–+ servings
Greek Egg Muffins on a white plate.
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4.73 from 22 votes
SkinnyMS

Rise and Shine 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 Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: Budget-Friendly, Diabetic-Friendly, Gluten-Free, Keto, Kid-Friendly, Low-Carb, Quick and Easy, Vegetarian
Servings: 6 people
Calories: 45kcal
Author: SkinnyMs.

Ingredients

US Customary - Metric
  • 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

Serving: 1egg muffin | Calories: 45kcal | Carbohydrates: 2g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 155mg | Sugar: 2g |
SmartPoints (Freestyle): 1
|
SmartPoints (Freestyle): 1
SmartPoints (Freestyle): 1