Mediterranean Egg Bites

This Mediterranean egg bite recipe is so easy to make and perfect for busy mornings on the run and is even great for snacks.

Course Breakfast

Cuisine Mediterranean

Keyword frittata

Prep Time 5

Cook Time 10

Total Time 15

Servings makes 24-30 mini fritattas

Calories 84kcal

Equipment

mini muffin pan

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.

Notes

These egg bites will keep stored in an airtight container in the refrigerator for 4-5 days. You can also freeze the cooked and cooled egg bites. Wrap them well in plastic wrap and then foil, and store them in a freezer-safe bag or container in the freezer for up to 2 months.

Nutrition