Mediterranean Breakfast Muffins

Servings: 6 

These vegetarian and gluten-free egg muffins are super easy to make! Teeming with Mediterranean herbs, tart sun-dried tomatoes, and savory olives, this breakfast will make your early mornings so much easier: Just make them the night before if you’ve got to grab and dash.

INGREDIENTS

2 large eggs
4 egg whites
½ cup skim milk
½ teaspoon salt
¼ teaspoon black pepper
1 cup chopped sun-dried tomatoes
¼ cup chopped onion
¼ cup pitted and sliced Kalamata olives
¼ cup crumbled rennet-free feta cheese
1 tablespoon fresh basil, minced
1 tablespoon fresh oregano, minced

INSTRUCTIONS

1. Preheat the oven to 350°F and coat a 6-cup muffin pan with non-stick spray.
2. In a medium bowl, combine the eggs, milk, salt, and pepper, whisking to combine. Add all the remaining ingredients and whisk until combined.
3. Fill the prepared muffin pan with the mixture, dividing the batter equally among the 6 cups. Bake for 15–20 minutes, until golden.
4. Allow to cool for 5–10 minutes, then serve warm. Refrigerate leftovers in an airtight container for up to 3 days.

NUTRITION • per one serving •

Calories 90 —
Total Fat 3.5 g 4%
Saturated Fat 1.5 g 8%
Polyunsaturated Fat 0.2 g —
Monounsaturated Fat 2.7 g —
Trans Fat 0 g —
Cholesterol 60 mg 20%
Sodium 230 mg 10%
Total Carbohydrates 7 g 3%
Dietary Fiber 2 g 7%
Total Sugars 5 g —
Protein 7 g 14%
Vitamin A 22 mcg 2%
Vitamin C 1.6 mg 2%
Vitamin D 0.5 mcg 2%
Potassium 394 mg 8%
Calcium 1.4 mg 8%
Iron 1.4 mg 8%

This AMAZING Recipe can be found in my Intermittent Fasting and the Mediterranean Diet Cookbook here