Mediterranean Egg Bites
User Reviews
4.1
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
8 makes 24-30 mini fritattas
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Calories
84 kcal
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Course
Breakfast
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Cuisine
Mediterranean
Mediterranean Egg Bites
Description
Mediterranean Egg Bites are individual baked egg portions enriched with vegetables and cheeses typical of Mediterranean cuisine. The base consists of eggs blended with milk or half-and-half for a smooth texture. Chopped artichokes, kalamata olives, sweet red peppers, and sun-dried tomatoes are incorporated to introduce salty, sweet, and tangy notes, complemented by asiago and crumbled feta cheeses that add savory richness. Fresh chopped parsley is sprinkled on top for herbal brightness.
The egg mixture is portioned into greased muffin tins and baked until softly set with a slight deflation upon cooling, giving a light, tender bite perfect for a portion-controlled meal. These bites can be served warm or at room temperature, suitable for breakfast, brunch, or a protein-rich snack.
The recipe allows storing the cooked egg bites in an airtight container in the refrigerator for several days, and they freeze well for longer storage, making them practical to prepare ahead of time and reheat as needed.
Ingredients
- 6 egg large
- ¼ cup whole milk or half-and-half
- ⅛ teaspoon salt Kosher salt and freshly ground
- ⅛ teaspoon black pepper Kosher salt and freshly ground
- ¼ cup Artichoke drained and thinly sliced, in oil
- ⅓ cup kalamata olives drained and quartered, pitted
- ¼ cup sweet red pepper drained and chopped, bottled
- ½ cup sun-dried tomatoes drained and chopped, in oil
- ¼ cup Asiago cheese , shredded
- ¼ cup feta cheese , crumbled
- ¼ cup flat-leaf parsley chopped, Italian
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
- Store cooked egg bites in an airtight container in the refrigerator for 4-5 days.
- For longer storage, freeze cooled egg bites wrapped tightly in plastic wrap and foil for up to 2 months.
- Reheat frozen bites thoroughly before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8makes 24-30 mini fritattas
Amount Per Serving
Calories 84 kcal
% Daily Value*
| Calories | 84kcal | 4% |
| Carbohydrates | 3g | 1% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 124mg | 41% |
| Sodium | 249mg | 10% |
| Potassium | 183mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 543IU | 11% |
| Vitamin C | 13mg | 14% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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