Healthy, protein-packed, low-carb, and gluten free breakfast egg muffins, loaded with Mediterranean favorites! You can prepare these ahead for the perfect on-the-go breakfast. Or serve them at your next brunch with some fun salads and sides (I have some fun ideas for you!)

My family is big on breakfast. If it’s a weekend morning, you can bet we’ll be doing shakshuka; a frittata of sorts; or even a big Mediterranean brunch board with falafel and all sorts of other favorites. And I used to think, it’s hard to do eggs on busy weekday mornings…until I got into breakfast egg muffins!

Breakfast egg muffins are the perfect on-the-go breakfast. I’ll take a savory egg muffin over a cold bowl of sugary cereal any day. Wouldn’t you?! And they’re so easy to make.


To make this egg muffin recipe, you will need a 12-cup muffin pan or 12 individual muffin pans, lightly oiled with olive oil. From there, only three main steps really:

1) Prepare some chopped vegetables and meat; portion those into the lightly oiled muffin cups, filling the cups about 2/3 of the way.

2) Whisk the eggs with salt, pepper, and spices of your choice, then pour over the veggies.

3) Bake in heated oven for about 25 minutes until the eggs are set.


I think of these egg muffins like mini frittatas. And as far as what goes in them, the possibilities are endless.

In this egg muffin recipe, I chose to use what I have on hand: chopped bell peppers, cherry tomatoes, and shallots. Shredded leftover rotisserie chicken goes in (use any cooked meat you have on hand, or leave it meatless.) Then some Mediterranean flavor makers like olives, a sprinkle of feta, and fresh parsley.

You can use any vegetables you have on hand. And if you decide to use harder vegetables like carrots or broccoli, saute or cook them first and let them cool before using.

A couple good combinations: mushrooms, garlic, spinach, and feta. Or, Tomato, mozzarella, prosciutto bits, and fresh basil. You get the idea, whatever your favorite combination of flavors will likely work.


These egg muffins are great for a simple brunch. I love to add a couple of salad options. A savory wholesome balela salad or this Greek salad, for example. And this bright Mediterranean orange pomegranate salad. If you want to complete the Mediterranean fare, I say add a bread option with hummus or baba ganoush.


But if you’re after a good grab-n-go breakfast, you can totally prepare these egg muffins ahead. Once you bake the egg muffins. Let the egg muffins cool completely, then carefully pop them out and store in a glass container with a tight lid, or a ziptop bag. Store in the fridge for up to 3 days. Or, you can individually wrap and freeze them for up to 2 months.

Can these egg muffins be reheated? I typically eat these at room temperature, but they can be heated. Two ways: 1) if you’re using microwave, set the power to low (like 3 out of 10) and heat for a very brief time; try 20 seconds and see. 2) If heating from frozen, you can wrap individual egg muffins in foil (not too tightly) and heat in the oven at 300 degrees F until warmed through (check at 10 minutes and go from there.) Either way you choose, watch that you do not overheat the egg muffins.

Mediterranean Breakfast Egg Muffins

Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 minutes
Yield: 12 egg muffins
Category: Breakfast
Method: Baking
Cuisine: Mediterranean


Easy and healthy breakfast egg muffins. These low-crab, freezer friendly egg muffins make a great breakfast on the go! Also perfect for your next brunch, serve along with salad and other Mediterranean favorites (see notes for ideas!)

Extra virgin olive oil for brushing
1 small red bell pepper, chopped (about 3/4 cup)
12 cherry tomatoes, halved
1 shallot, finely chopped
6 to 10 pitted kalamata olives, chopped
3 to 4 oz/113 g cooked chicken or turkey, boneless, shredded
1 oz/ 28. 34 g (about 1/2 cup) chopped fresh parsley leaves
Handful crumbled feta to your liking
8 large eggs
Salt and Pepper
1/2 tsp Spanish paprika
1/4 tsp ground turmeric (optional)


Place a rack in the center of your oven and preheat to 350 degrees F.
Prepare a 12-cup muffin pan like this one (or 12 individual muffin cups). Brush with extra virgin olive oil.
Divide the peppers, tomatoes, shallots, olives, chicken (or turkey), parsley, and crumbled feta among the 12 cups (they should come up to about 2/3 of the way full.)
In a large measuring cup or a mixing bowl, add eggs, salt, pepper, and spices. Whisk well to combine.
Pour the egg mixture carefully over each cup, leaving a little room at the top (should be about 3/4 of the way or so.)
Place muffin pan or muffin cups on top of a sheet pan (to help catch any spills). Bake in heated oven for about 25 minutes or until the egg muffins are set.
Let cool for a few minutes, then run a small butter knife around the edges of each muffin to loosen. Remove from pan and serve!

Pro Tip: What to serve along for brunch. If you plan to serve these egg muffins as part of brunch, add a couple of salads like Greek salad, or balela salad and this Mediterranean orange and pomegranate salad. I also like to add a bread option and some roasted garlic hummus or baba ganoush to complete the Mediterranean fare.
Pro-tip: Meal Prep. These egg muffins are great to make ahead and enjoy for breakfast-on-the-go. Let the egg muffins cool completely, then carefully pop them out and store in a glass container with a tight lid, or a ziptop bag. Store in the fridge for up to 3 days. Or, you can individually wrap and freeze them for 2 months.
Pro-tip: This recipe is incredibly flexible. You can feel free to swap out the veggies or herbs to your liking. If you want to use firmer vegetables like carrots or broccoli for example, you might try cooking them first, then let them cool before using in the recipe. Some fun ingredient combinations: mushrooms, garlic, spinach, and feta. Or, tomato, mozzarella, basil, and prosciutto bits.
Used in this Recipe: Private Reserve Greek Extra Virgin Olive Oil (from organically grown and processed Koroneiki olives); Spanish Paprika; and Organic Turmeric. Visit our store.