Egg muffins should be in every mom’s recipe book! They are a quick and easy breakfast, lunch, or snack that provides a healthy combination of fat and protein that will give you kids sustained energy with no sugar crash. These egg muffins are stuffed with vegetables that bring important vitamins, minerals, and fiber to the dish.
Egg muffins take only 15 minutes to bake so you can make them in the morning for a hot breakfast or serve after school for a nutrient dense mini meal.
The recipe for Tomato Olive Egg Muffins features fresh tomatoes and chopped olives in combination with powdered oregano leaf and mineral rich sea salt. I chose to use dried botija olives because their flavor is exquisite. The botija olive is a special olive that comes from Peru, however, any olive (fresh or dried) you like will work for this purpose.
Do you like this recipe and want to make more nutrient dense meals in your kitchen?
Make a batch of egg muffins once a week. Serve some for breakfast, pack others in a school lunch, and save the leftovers in the fridge for when the emergency of hunger strikes and you need a nutrient dense snack for your kid right away.
Mix and match herbs or other vegetables into the whisked egg. Some suggestions are to add cilantro and garlic, a shredded carrot or two, or chopped spinach and feta cheese. Egg muffins are a wonderful resource for those last bit of random vegetables sitting in the fridge.
Tomato Olive Egg Muffins Recipe
1 to 2 medium tomatoes
1 teaspoon oregano powder
1/2 teaspoon sea salt
1/3 cup chopped olives
- a handful of fresh basil leaf, chopped
- 1 small onion, diced
- 1/4 cup shredded cheese
Preheat the oven to 350° F.
Whisk the eggs in a medium bowl.
Dice the tomatoes. Add tomatoes, oregano, and salt to the eggs. Add whatever additional ingredients you want now.
Use a spoon to divide the egg mixture evenly between each of the 12 muffin cups in a standard greased muffin pan. Sprinkle the olives over the tops of each cup.
Bake for 15 to 20 minutes, until the center is set and edges pull away from the pan. Remove from the oven and leave to cool for 5 minutes before transferring to a wire rack. Store leftovers in the fridge for up to 5 days, freeze for long term storage.