Mediterranean Egg Bites
Start your day off right with these deliciously easy Mediterranean Egg Bites! Packed with the vibrant flavors of the Mediterranean, these bite-sized breakfast treats combine the creaminess of feta cheese, the sweetness of sun-dried tomatoes, and the savory goodness of spinach, all wrapped up in a convenient and portable egg bite.
Preparation Time:10-12 minutes
Cooking Time:15-18 minutes
Total Time:25-30 minutes
Ingredients
6 large eggs
¼ cup whole milk or half-and-half
⅛ teaspoon kosher salt and freshly ground black pepper
¼ cup artichokes in oil , drained and thinly sliced
⅓ cup pitted kalamata olives , drained and quartered
¼ cup bottled sweet red peppers , drained and
chopped
½ cup sun-dried tomatoes in oil , drained and chopped
¼ cup asiago cheese , shredded
¼ cup feta cheese , crumbled
¼ cup Italian flat leaf parsley , chopped
Instructions
Preheat the oven to 375°F.
Spray two 12-cup muffin tins with cooking spray.
Put the eggs and milk or half and half in a blender and mix for 1-2 minutes.
Fill each muffin tin ¾ full with the egg mixture.
Evenly distribute the artichoke slices, kalamata olives, red peppers, sun-dried tomatoes, and asiago cheese among the muffin tins. Fill the tins to the top with more egg mixture then sprinkle with feta and parsley.
Bake until the egg is set, about 10-12 minutes. The eggs will deflate somewhat once removed from the oven and as they cool.
Run a sharp knife around the edges of the egg bites to loosen them from the muffin cups. Serve immediately or at room temperature.