Mediterranean Egg Muffin Cups
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Savory baked egg cups loaded with feta, olives, and sun-dried tomatoes with fresh herbs. Easy to make ahead for grab-and-go breakfasts, they're packed with Mediterranean flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- softened butter for greasing the muffin tins
- 10 large eggs
- 1/2 cup whole milk
- 1/4 cup olives, drained and chopped
- 1/3 cup feta cheese, crumbled
- 1/2 cup sun dried tomatoes
- 3 tbsp fresh parsley, chopped
- 1/4 cup green onions
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 201mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 159mg
- Calcium
- 55mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 201MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.