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Looking for a healthy make ahead breakfast solution? These yummy Mediterranean Egg Cups are the answer! Loaded with fresh veggies, creamy feta cheese, kalamata olives, and tons of flavor!

A New Year Calls for A Better Breakfast

This time of year, many of us are thinking about ways to incorporate healthy habits into our daily lives.

For me, making sure to eat a nutritious breakfast that will fuel me up for the day to come is an important part of that. But if your mornings are as busy as mine, finding time to prepare a healthy, stick-to-the-ribs breakfast can be challenging.

You know what I mean, right?

The alarm rattles you from sleep, interrupting a good dream, and you’re off to the races. By the time you’re dressed, your brain is brimming with to-dos. Feeling like you’re already way behind, you either grab a quick but not-so-nutritious something on your way out the door, join the drive-thru line at the nearest expensive coffee place, or skip breakfast entirely.

Friends, it doesn’t have to be that way. I can’t do anything about your too-long to-do list, but when it comes to breakfast, I’ve got you covered.

Mediterranean Egg Cups – A Healthy Breakfast in a Hurry

My Mediterranean Egg Cups will help you ace the healthy breakfast challenge. They’re simple to make and to make ahead of and are loaded with nutritious ingredients, including plenty of protein to fuel you up for a busy day.

Most importantly, they taste terrific!

Spinach, feta cheese, and olives are common ingredients in Mediterranean cuisine. That’s what I used to give these easy, make-ahead egg cups tons of delicious flavor. They’re like grab-and-go Mediterranean omelets!

What Do You Need to Make Mediterranean Egg Cups?

You’ll only need a few basic, easy-to-find ingredients for these Mediterranean egg cups.

Eggs
Milk
Spinach
Onions or shallots
Feta cheese
Olives
Dill
Olive Oil
Salt and Pepper

How to Make (and Make Ahead) Mediterranean Egg Cups

Making your own yummy Mediterranean egg cups really couldn’t be simpler.

First, you’ll saute chopped spinach and onions or shallots on the stovetop with a bit of olive oil. Next, mix the cooked veggies with the eggs, cheese, olives, and remaining ingredients. Then you’ll pour the mixture into a prepared muffin tin and bake.

Once they’re baked and removed from the tin, you can enjoy your Mediterranean eggs hot from the oven.

But you can also cover them with plastic wrap and store them in the refrigerator for up to 4 days. Just reheat them in the microwave for a quick, grab-and-go breakfast. To do so, place the egg cup or a microwave-safe plate, cover lightly with a damp paper towel, and microwave at 50% power for about 45 seconds.

Mediterranean egg cups have become a favorite in our house, so I’ll often double the recipe and place extra, cooled egg cups in a freezer-safe plastic zipper bag. They’ll store safely in the freezer for up to three months.

Ideally, I like to take the egg cups out of the freezer and let them thaw in the refrigerator the night before. But a few extra seconds in the microwave do the trick when I don’t remember to thaw them beforehand.

Whether eaten hot from the oven or made ahead and zapped in the micro for a meal on the go, Mediterranean egg cups are a healthy, quick, scrumptious breakfast. I hope you’ll give them a try soon!