Breakfast Egg Muffins (Greek-Style)

These breakfast egg muffins are freezer-friendly and perfect for meal prep. They’re high in protein, low in carbs, and packed with a ton of fresh vegetables. You’ll love this savory breakfast idea for busy mornings when you need an quick, on-the-go-meal.

Eggs muffins (or egg bites) are essentially like a mini frittata that you bake in a muffin pan. They’re healthy, easy to make, and will keep you full. You can store them in the fridge or freezer, then reheat them and enjoy!

These vegetarian egg muffins are Greek-style because they use cherry tomatoes, baby spinach, bell pepper, kalamata olives, red onion, dried oregano, garlic powder, fresh parsley, and crumbled feta cheese.

Breakfast egg muffin ingredients

Here’s everything you’ll need to make these Greek-style breakfast egg muffins:

Eggs: This is your base for the egg muffins. You’ll need 9 large eggs to make 12 egg muffins.

Milk: Add just a splash of milk to the egg mixture. I usually use whole milk or heavy cream, but you can use non-dairy milk to keep this recipe dairy-free.

Spices: I add a little dried oregano and garlic powder to the egg mixture to give it extra flavor. If you don’t like oregano, you can use dried basil instead or ¼ teaspoon of your favorite Greek seasoning.

Vegetables: This recipe uses cherry tomatoes, bell pepper, red onion, baby spinach, and kalamata olives. I like to cut them into small pieces so they are nice and tender in the egg muffins.

You don’t need to cook the vegetables before adding them to the muffins, but if you prefer, you can gently sauté the bell pepper, red onions, and spinach.

I use fresh baby spinach for this recipe. If you use thawed frozen spinach, make sure to squeeze out all the excess water before adding it to your egg muffins.

Herbs: I use chopped parsley in this recipe, which adds a nice fresh element to these egg muffins.

Feta cheese: I like using crumbled feta cheese in this recipe. It adds a delicious salty flavor to the egg muffins.

How to make breakfast egg muffins

Grease your muffin pan: I HIGHLY recommend using a silicone muffin pan for these egg muffins. This helps prevent the egg muffins from sticking to the pan and makes it easier to remove them after baking.

If you’re not using a silicone muffin pan, I recommend using silicone baking cups. DO NOT use paper baking cups because they will stick to the egg muffins.

Generously grease your muffin pan or silicone baking cups with olive oil or cooking spray.

Prep the veggies and herbs: Quarter the cherry tomatoes and finely chop the bell pepper, red onion, baby spinach, olives, and parsley. This will help them cook evenly and make sure you’ll get a little bit of veggies in every bite.

Toss together the chopped veggies and parsley in a medium bowl and divide them evenly among the 12 muffin cups. They should be about 2/3 full.

Prep the egg mixture: In a large measuring cup or bowl with a pourable spout, whisk together the eggs, splash of milk, dried oregano, garlic powder, and a pinch of salt and several grinds of freshly ground black pepper.

Fill the muffin cups: Carefully pour the egg mixture evenly between the 12 muffin cups and crumble the feta cheese on top. They should be about ¾ full.

Bake the egg muffins: Fill a rimmed baking sheet that’s large enough for the muffin pan to sit on 1/4 of the way with water. You want to make sure the water isn’t too high, otherwise it will slosh around too much when moving the tray.

Place the muffin pan directly in the water and carefully slide the tray into the preheated oven. Bake for 22-28 minutes, or until the eggs are set.

Let the muffins cool, then use a knife along the outer edge to carefully remove each egg muffin. Serve hot or store them away for later.

It’s normal for the muffins to puff up in the oven and deflate when they cool.

Tips for making breakfast egg muffins

Use a silicone muffin pan. I love making egg muffins, but I don’t like the clean up involved when using a regular muffin pan. 

Since purchasing a silicone muffin pan, it’s become SO easy to clean up after making egg muffins. Just grease it with olive oil or cooking spray and you don’t have to worry about the eggs sticking or making a mess.

If you don’t have a silicone muffin pan, you can use silicone baking cups. Just make sure to grease them first to prevent the eggs from sticking.

You can still make egg muffins in a regular muffin pan, but make sure to generously grease it first.

Bake your eggs in a water bath. To prevent the eggs from getting a spongy texture, bake them in a water bath. 

Use a rimmed baking sheet that is big enough for the muffin pan to sit on. Fill the rimmed baking sheet ¼ of the way with water. Then place the muffin pan directly in the water.

You’ll want to make sure the water isn’t too high so you can easily put the pan in the oven and take it out.

Chop the vegetables small. I like to finely chop the vegetables when making egg muffins. This helps the veggies to evenly disperse throughout the egg muffin, so you’ll get flavor in every bite.

How to store and reheat breakfast egg muffins

Egg muffins taste great on the day they are made. They also make for the perfect grab-and-go breakfast meal.

To store: Let them cool, then store them in an airtight container in the fridge up to 3-4 days.

To freeze the egg muffins, let them cool completely, then wrap them individually in plastic wrap. Store them in a freezer-safe container for up to 2-3 months. Thaw frozen eggs muffins in the fridge overnight before reheating.

To reheat: Warm them in the microwave for 30 seconds or just until heated through. They can also be eaten cold, but they taste best when warm.

Please let me know how you like these breakfast egg muffins in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love these breakfast egg muffins as much as I do.

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