Mediterranean Egg Muffins with Sun-Dried Tomatoes and Kalamata Olives

Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin with olive oil or use silicone liners.
Whisk the eggs: In a large bowl, whisk together the eggs, milk, salt, black pepper, oregano, and red pepper flakes.
Prepare the mix-ins: Chop the sun-dried tomatoes, Kalamata olives, spinach, and parsley.
Assemble the muffins: Evenly distribute the sun-dried tomatoes, olives, feta cheese, and spinach among the muffin cups.
Pour the egg mixture into each muffin cup, filling about ¾ full.
Bake for 18–20 minutes or until the egg muffins are set and slightly golden on top.
Cool and serve: Let them cool for a few minutes before removing from the muffin tin. Serve warm or store for later.
Serving and Storage Tips