Feta, black olive & sun-dried tomato breakfast muffins
Savoury egg muffins are such a nutritious way to start the day, packed with protein, healthy fats, vitamins, particularly vitamin D, and minerals like iron. The flavours from the feta, black olives and sun-dried tomatoes will transport you straight to a Greek taverna! Make a big batch to enjoy during the week or freeze to enjoy at a later date. This recipe works with regular or mini muffin tins - both a perfect grab and go breakfast or snack!
Servings: Approx 10 large muffins Time: 25 minutes
Ingredients
Olive oil for greasing
6 eggs
50g feta, crumbled
1 cup black olives, halved
1 cup sun-dried tomatoes, sliced
fresh dill
dried oregano
Salt & pepper
Method
- Preheat the oven to 180C fan and grease a muffin tray with a little olive oil.
- In a large mixing bowl, whisk the eggs then add the feta, olives, sun-dried tomatoes, herbs, and a generous grind of salt and pepper. Stir until everything is evenly distributed.
- Spoon the mixture into each muffin tray hole until just full.
- Bake in the oven for approx. 15-20 minutes until they are golden and cooked through.
