Mediterranean Breakfast Egg Muffins

Egg muffins is in vogue these days!  Whether you add shredded zucchini or chopped olives, it is an easy hot breakfast that is healthy as well.


  • Extra virgin olive oil for brushing
  • 1 small red pepper, chopped
  • 12 cherry tomatoes, halved
  • 1 shallot, finely chopped
  • 6 to 10 pitted kalamata olives, chopped
  • 3 to 4-ounce cooked chicken or turkey, boneless, shredded
  • ½ cup chopped parsley leaves
  • Crumbled feta to your liking
  • 8 large eggs
  • Salt and pepper
  • ½ teaspoon Spanish paprika
  • ¼ teaspoon ground turmeric


  1. Place a rack in the center of your oven and preheat to 350 degrees.
  2. Prepare a 12-cup pan by brushing with olive oil.
  3. Divide the peppers, tomatoes, shallots, olives, chicken or turkey, parsley, and crumbled feta among the cups.
  4. In a large bowl, add the eggs, salt, pepper, and spices. Whisk until well combined.
  5. Pour the egg mixture carefully over each cup, leaving ¾ of an inch not filled.
  6. Place pan in oven and bake for 25 minutes or until egg muffins are set.
  7. Let cool for a few minutes. Use a small butter knife to loosen the edges and remove from pan.

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