Mediterranean Egg Muffins with Sun-Dried Tomatoes and Kalamata Olives

Serving: Enjoy these muffins warm or at room temperature with a side of fresh fruit or a small green salad.
Storage: Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 15–20 seconds before eating.
Freezing: Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat as needed.
Variations
Cheese swap: Substitute feta with goat cheese or shredded mozzarella for a different flavor.
Extra veggies: Add bell peppers, zucchini, or mushrooms for more texture and nutrients.
Protein boost: Mix in cooked crumbled sausage or diced turkey for extra protein.
Dairy-free option: Use almond milk or coconut milk and omit the feta cheese.
FAQ
1. Can I use fresh tomatoes instead of sun-dried tomatoes?
Yes, but sun-dried tomatoes provide a more intense flavor. If using fresh, remove excess moisture before adding them.

2. How do I prevent the egg muffins from sticking to the pan?
Grease the muffin tin well with olive oil or use silicone liners for easy removal.

3. Can I make these muffins in advance?
Absolutely! These muffins are perfect for meal prep and can be stored in the fridge or freezer for quick breakfasts throughout the week.