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.
Ingredients
- 12 eggs
- 1/2 cup coconut milk
- 1 teaspoon Herbamare
- 1/2 red pepper chopped small
- 1/2 small red onion chopped small
- 36 leaves of spinach
- 12-18 kalamata olives chopped
- 6 teaspoons balsamic vinegar
- 6 tablespoons of feta goat cheese-crumbled (optional)
Instructions
- Preheat oven to 350 degrees.
- In mixing bowl with pouring spout whisk together eggs and coconut milk and set aside.
- Lightly grease muffin tin with coconut oil.
- Place 2-3 spinach leaves in each muffin tin.
- Sprinkle a little bit of each of red pepper, red onion, and kalamata olives into each muffin tin.
- Crumble feta cheese if desired.
- Pour egg mixture into each tin, covering the vegetables.
- Drizzle 1/2 teaspoon of balsamic vinegar on top center of each muffin.
- Bake for 20-30 minutes.
- Remove from oven and let cool slightly.
- Run knife around outer edge of each muffin tin and remove egg muffin.
Tags: breakfast eggs greek

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