What I love about egg muffins is that the combinations are endless. This is my “Greek” egg muffin creation with Feta, tomatoes, spinach and Kalamata Olives. Great for brunch, parties and on the go!
Greek Muffin Pan Frittatas
Recipe type: Breakfast
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 6 Large Brown Eggs
- ½ c. Tomatoes, diced
- ½ c. Fresh Spinach, cut into small pieces
- ¼ c. Feta, Crumbled
- 3 Kalamata Olives, diced
Instructions
- Preheat oven to 350°
- In a large bowl, whisk the eggs until yolk and whites are combined.
- Lightly grease a muffin pan, then pour the eggs evenly into each cup.
- Add the feta cheese, then spinach, then tomatos, and finally the olives.
- Bake for 15 minutes.
- Let cool for 3 minutes before removing from pan.
- Enjoy!
Leave a Reply