This post may contain affiliate links. Full disclosure policy
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.
- Onions or shallots
- Feta cheese
- 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!Print
- 2 oz fresh spinach, chopped (about 1.5 cups)
- ½ cup chopped onion or shallots
- 2 tsp oil
- 6 eggs
- ¼ cup milk
- ½ cup feta cheese
- 12 kalamata or Mediterranean olives, chopped
- 1 tsp fresh chopped dill (or ½ tsp dried)
- Cooking spray
- Preheat oven to 375. Spray a non-stick muffin tin with cooking spray.
- Cook spinach and onions in olive oil on the stovetop over medium heat until the spinach is soft and the onions are translucent and soft.
- In a medium sized bowl, whisk together eggs, dill, salt, pepper, and milk. Stir in cooked veggie, feta cheese, and chopped olives.
- Divide egg mixture evenly into 6 cups of the muffin tin and place in preheated oven.
- Bake for 22 minutes.
- Allow eggs to cool for a minute or two. (They will probably fall slightly after being removed from the oven, which is fine.) Run a knife around the edges of the muffin tin and remove egg cups. Enjoy immediately or cool and store for later in the refrigerator or freezer. (See post for storage and reheating recommendations.)