Healthy Mediterranean Egg Muffins
These Mediterranean Egg Muffins are filled with spinach, tomatoes, green onions, feta, and herbs for an easy make-ahead breakfast. Bake a batch in a muffin tin and keep them ready for busy mornings, brunch, or a quick afternoon snack.
This post may contain affiliate links. Please read our disclosure policy.
Want to save this recipe?
Enter your email, and we'll send it to your inbox. Plus, you'll get delicious new recipes from us every Friday!
Mediterranean Egg Muffins at a Glance
Mediterranean egg muffins are individual baked egg cups made with eggs, spinach, cherry tomatoes, green onions, feta cheese, and Italian seasoning. They bake in 20 to 25 minutes and can be refrigerated or frozen for convenient make-ahead breakfasts.
- Makes: 12 egg muffins
- Bakes in: 20 to 25 minutes
- Make ahead: Refrigerate or freeze
- Perfect for: Breakfast, brunch, meal prep, or snacks
This is one of those recipes I return to when mornings are especially busy. The muffins are easy to portion and reheat, and the vegetables and cheese can be adjusted to suit what you have on hand.
Jump to:
Ingredients
You need only a handful of simple ingredients for these egg muffins. The exact measurements are included in the recipe card below.
- Large eggs: You will need one egg for each muffin cup.
- Fresh spinach: Roughly chop it so it fits easily into the cups.
- Grape or cherry tomatoes: Halve the tomatoes before adding them.
- Green onions: Add fresh flavor without requiring any precooking.
- Feta cheese: Its tangy flavor pairs beautifully with the vegetables.
- Italian seasoning: An easy way to season the eggs with Mediterranean-inspired herbs.
- Salt and black pepper: For seasoning the egg mixture.
How to Make Mediterranean Egg Muffins
Preheat the oven to 350°F and thoroughly coat a 12-cup muffin tin with nonstick cooking spray.
- Step 1: Whisk the eggs: Vigorously whisk the eggs, with the Italian seasoning, salt, and pepper until light and slightly frothy.
- Step 2: Fill the muffin cups: Divide the spinach, tomato halves, green onions, and feta among the cups.
- Step 3: Add the egg custard: Pour the egg mixture over the vegetables, filling each cup about 90% full.
- Step 4: Bake. Bake for 20 to 25 minutes, or until the centers are set. Let the muffins cool briefly before running a thin knife around the edges and removing them from the pan.
Healthy Mediterranean Egg Muffins
Ingredients
- 12 large eggs
- salt and pepper to taste
- ½ teaspoon Iralian seasoning
- 1 to 2 cups chopped fresh baby spinach
- 3 green onions chopped
- 24 grape tomatoes chopped
- 3 to 6 ounces Feta or goat cheese, cheddar, Parmesan
Instructions
- Preheat oven to 350°F and coat a 12-cup muffin tin with cooking spray.
- Add the eggs to a large 4-cup measuring cup or mixing bowl and season with salt, pepper, and Italian seasoning. Whisk the eggs vigorously until fluffy.
- Into each of the muffin cups add a handful of spinach, 4 grape tomato halves, a sprinkling of scallions, and your preference of cheese. Then fill with egg mixture about 90% full.
- Bake for 20-25 minutes. Let the egg muffins cool in the tin slightly, then run a knife along the outer edge and remove.
Video
Notes
- To make ahead: Bake and let cool completely. Then refrigerate in an airtight container for up to 3 days. To freeze, wrap each egg muffin individually in plastic then store in a freezer container for up to a month. To reheat, remove any plastic, wrap in a paper towel, and microwave on High for 30 to 60 seconds.
-
Adapting the Recipe:Use these simple ratios when adjusting the number of egg muffins:
- Eggs: Plan on 1 large egg per standard muffin cup. Use 12 eggs for a 12-cup muffin tin or 6 eggs for a 6-cup tin.
- Vegetables: Use about 3 to 4 cups of chopped mixed vegetables for 12 muffins, or 1½ to 2 cups for 6 muffins.
- Filling the cups: Divide the vegetables among the muffin cups first, add the cheese, and then pour in the egg mixture. Fill each cup about 90% full to leave room for the eggs to rise as they bake.
- Smaller batches: Halve all ingredients for 6 muffins. The baking time should remain about the same, although begin checking a few minutes early.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Make Ahead, Store, and Reheat
These egg muffins are especially useful for meal-prep breakfasts.
Store cooled muffins in an airtight container in the refrigerator for up to three days. Reheat a refrigerated egg muffin in the microwave for about 30 seconds.
They can also be frozen for up to three months. Reheat a frozen muffin in the microwave for 1 to 2 minutes, checking it at shorter intervals until warmed through.
Easy Variations
- Change the cheese: Substitute goat cheese, Parmesan, or another cheese you enjoy for the feta.
- Try other vegetables: Use finely chopped kale, broccoli, or other vegetables that cook quickly.
- Add a little heat: Whisk a pinch of red pepper flakes into the eggs.
- Leave out the onions: The green onions can simply be omitted.
For more flavor combinations, see my Make-Ahead Mini Frittatas or Muffin Tin Quiche with Spinach. For a pastry-crusted version, try these Mini Quiches in Muffin Tins.
Tips for Making Egg Muffins
- Grease the muffin cups thoroughly, distribute the vegetables before adding the eggs, and avoid filling the cups completely to the top.
- Letting the baked muffins rest for a few minutes will also make them easier to remove.
More Breakfast Recipes You May Also Enjoy
- Healthy Zucchini Spice Muffins
- Mini Zucchini Rose Quiches with Feta
- Blueberry Amish Baked Oatmeal
- Father's Day Breakfast Recipes He'll Love
If you try this recipe, I'd love to hear your comments and consider giving it a 5-star rating. Explore the recipe index for more easy, delicious ideas, and stay updated by subscribing to our newsletter and following us on Facebook, Pinterest, Instagram, and YouTube!
can you use egg whites instead for this?
Hi Terra! You will need about 2 1/4 cups liquid egg whites or about 12 egg whites for the recipe.
what is the best way to reheat when eating them
Hi Mark! The best way to reheat the egg muffins are to wrap in a damp towel (to keep them moist) and microwave for 30-90 seconds, depending on your microwave wattage, or until warmed through.