If you are looking for an alternative breakfast to try, or want to have some healthy snacks on standby, try these Mediterranean Egg Muffins. They can be cooked in an air fryer or oven, depending on how many you want to make at a time.
What You Need
The ingredients below are enough to make 6 egg muffins. You may get slightly more or less than this depending on the size of the eggs you use and the type of vegetables you add.
If you want to cook more simply double up the quantities that you will find in the recipe card at the bottom of the post.
Vegetables
You can use any vegetables you have to hand, as I am going for a Mediterranean style egg muffin I have used courgette, red onion, pepper and sun-dried tomatoes.
Eggs
The main star of the show, the eggs. I used 6 medium eggs.
Seasoning
I used 1 tsp of a dried Italian herbs mix and some salt and pepper to taste. You can use any dried herbs to add a little extra flavour such as oregano, rosemary, thyme or parsley.
Cheese
Use any cheese you prefer, I either use feta or cheddar, depending on what I have.
Equipment
You will need a muffin tray, either silicone or metal.
I cooked the muffins in an air fryer as my oven is out of action. I used the Cosori Dual Blaze TwinFry which has a large enough tray when the divider has been removed to fit in a 6 hole muffin tray,
I also used the Ninja Mini Chopper (affiliate link to Ninja UK) to get the vegetables really nice and small – and to speed things up! But this isn’t essential, you can just chop the vegetable up by hand.
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On a side note, I bought the Ninja chopper some time ago and it just sat in the cupboard after an initial play. Since moving house and rediscovering it I gave it another go. Let’s just say that every vegetable has been for the chop ever since – it’s quite addictive (!) – see it in action here:
Making Them
Preheat the oven to 190°C (fan 170°C), gas mark 5. If you are using an air fryer, you can switch it on when you are ready to cook (unless your type of air fryer requires preheating.)
Beat the eggs in a bowl and add the dried herbs and a little salt and pepper. Then, add the vegetables to the egg mixture and stir.
Pour the egg mixture evenly in to each muffin hole, leaving a little bit of space at the top.
Sprinkle the cheese over the top of each muffin.
Bake in the preheated oven for 15-18 minutes, or an air fryer at 170°C for 12 to 15 minutes, or until the egg muffins are set and slightly golden on top.
Storage and Serving
If you are not eating the egg muffins immediately, allow the egg muffins to cool, then store them in an airtight container in the fridge for up to 3 days.
They taste best when served at room temperature or lightly warmed.
These muffins are great to freeze for meal prep—store in an airtight container and thaw overnight before reheating.
Mediterranean Egg Muffins
Ingredients
- ½ tbsp olive oil
- ½ courgette finely chopped
- ½ red onion finely chopped
- ½ red pepper finely chopped
- 50 g sun-dried tomatoes chopped
- 6 large eggs
- 40 g crumbled feta or grated cheddar cheese
- 1 tsp dried Italian herbs
- salt and black pepper
Instructions
- Preheat the oven to 190°C (fan 170°C), gas mark 5.
- Lightly grease a 6-hole muffin tin or use silicone muffin cases.
- In a bowl, beat the eggs and stir in the dried herbs, a pinch of salt, and plenty of black pepper.
- Mix in the vegetables with the beaten egg.
- Pour the egg mixture evenly among the 6 muffin holes.
- Sprinkle the crumbled feta cheese or grated cheese on top of each muffin.
- Bake in the preheated oven for 15-18 minutes, or in an air fryer using the bake function at 170°C for 12 to 15 minutes. The muffins are ready when the egg is set and slightly golden on top.
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