Mediterranean Scrambled Egg Muffins

These nearly, bite-sized Mediterranean breakfast muffins are perfect for anyone on the go.
Dish type
Ready in
40 minutes


  • 12 Large Eggs
  • 1/2 cup Diced Red Bell Pepper
  • 1/2 cup Chopped Red Onion
  • 1/2 cup Chopped Kalamata Olives
  • 1/2 cup Crumbled Feta Cheese
  • 1/2 cup Shredded Spinach
  • 1/2 tsp Salt
  • 1 tsp Cavender's Greek Seasoning


Prep Time
10 minutes
Cook Time
30 minutes
Ready in
40 minutes
  1. Preheat oven to 350 degrees
  2. In a large bowl, beat eggs. Add red onion, red bell pepper, olives salt, greek seasoning, and pepper. Stir in feta.
  3. Spoon by 1/3 cup amounts into a large muffin tin coated with cooking spray.
  4. Bake 20-25 minutes or until a toothpick inserted near the center comes out clean.
  5. Freeze option: Cool muffins. Cover and place on waxed paper-lined baking sheets and freeze until firm. Transfer to resealable plastic freezer bags. To reheat, place in a microwave and cook on high for 45 to 60 seconds.

Nutritional Information

Serving Size
1 muffin
Serving Size1 muffin