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.

Ingredients:

  • 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

Instructions:

  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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