Greek Egg Muffins are such a great little cup of breakfast. Great for a make ahead breakfast for the kids on school mornings. You can make them on the weekend and store in the refrigerator for the next couple school mornings for a quick and easy, grab and go breakfast. I say a couple of mornings because these breakfast muffins will get gobbled up so quickly you probably will only get two morning meals out of a dozen, depending on your family size. Greek Egg Muffins also make a nice addition to a little weekend brunch with friends and the make ahead part helps with being able to do it a day ahead of time and not have so much to do the day of.
I love the flavors that you find in Greek recipes, kalamata olives, spinach, red peppers, feta goat cheese, red onions to name a few. Have you tried Quinoa Mediterranean Salad, it is a favorite amongst the local crowd around here. Hopefully these Greek Egg Muffins will become one of your favorites.
Greek Egg Muffins are gluten, grain free and can be dairy free just by leaving out the feta goat cheese. Do you like kalamata olives? Their tangy flavor and zip that they bring to these egg muffins are a highlight to this breakfast. Spinach, red peppers, and red onions finish off the egg muffins and leave you feeling like you just ate at a cafe in Greece. Okay well maybe not exactly like eating at a cafe in Greece but it might make you wish you could be sitting down to a brunch in the heart of Greece enjoying the flavors of that culture.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour