These Greek-Style Egg Muffins are the perfect high-protein, grab-and-go breakfast. Packed with Mediterranean flavors like salty feta, briny Kalamata olives, and fresh spinach, they are as nutritious as they are delicious. Check out how I made my version of these low-carb Greek egg muffin recipes.
Jump to:
- Key Takeaways
- Savory Eggless Ham and Dairy-Free Cheese Muffins Recipe
- Healthy Egg White Muffins Recipe with Broccoli, roasted peppers, and onion {dairy-free, gluten-free}
- Mexican Scrambled Egg Muffins Freezer Meal
- Low Carb Greek Egg Muffin Recipe Ingredients
- Low Carb Greek Egg Muffin Recipe Instructions
- Questions and Answers for this Greek Egg Muffin Recipe
- Reveal
- Low Carb Greek Egg Muffin Recipe Card
Key Takeaways
- These Low Carb Greek Egg Muffins are high-protein and flavorful, featuring feta, olives, and spinach.
- The recipe requires eggs, egg whites, oregano (affiliate), feta cheese, spinach, tomatoes, and Kalamata olives as key (affiliate) ingredients.
- Prepare the muffins by mixing the ingredients, filling a greased muffin tin, and baking at 350°F for 25 minutes.
- Serve warm, store in an airtight container for up to 4 days, and reheat in the microwave as needed.
If you want to check out my other versions, feel free to do so below.
Savory Eggless Ham and Dairy-Free Cheese Muffins Recipe
Healthy Egg White Muffins Recipe with Broccoli, roasted peppers, and onion {dairy-free, gluten-free}
Mexican Scrambled Egg Muffins Freezer Meal
Low Carb Greek Egg Muffin Recipe Ingredients
What you will need
- Eggs: 6 large (affiliate)
- ½ cup of egg whites
- Seasoning: Dried oregano (affiliate), black (affiliate) pepper (affiliate), and a pinch of salt (affiliate)
- 1 cup of cubed Feta Cheese
- Fresh Spinach: Roughly chopped
- 1 15 oz can of Tomatoes: Diced and drained (canned or fresh)
- ½ cup or more Kalamata Olives: Pitted and chopped
- 1 tablespoon Dried Oregano (affiliate)
- Salt (affiliate) and pepper (affiliate) to taste
Low Carb Greek Egg Muffin Recipe Instructions
Prep the Oven and Pan
Preheat your oven to 350°F. Generously grease a 12-cup muffin tin with non-stick spray (affiliate) or olive oil (affiliate) to prevent the eggs from sticking.
Prepare the Fillings
Spinach: Roughly chop the fresh leaves. Make it small enough to have several in each cup. Set aside.
Olives & Feta: Chop the Kalamata olives and cube the feta into bite-sized pieces. Set them aside.
Tomatoes: Dice the canned tomatoes and drain the excess juice to prevent the muffins from becoming soggy. Set aside. You may need to do this again before combining with the eggs in the large (affiliate) bowl.
Mix the Base
In a large (affiliate) bowl, whisk (affiliate) the eggs with your egg whites, dried oregano (affiliate), salt (affiliate), and black (affiliate) pepper (affiliate). Make sure it is completely mixed.
Combine
Fold the chopped spinach, the drained, diced tomatoes (you may need to drain them again), and the feta cubes into the egg mixture. Mix well. Then stir in the chopped Kalamata olives last to distribute the salty punch evenly.
Pro Tip: If using canned tomatoes, squeezing them in a paper towel after dicing helps achieve that perfect "muffin" texture!
Fill and Bake
Using a large (affiliate) ice cream scooper, pour the mixture into the prepared muffin tin, filling each cup about ¾ of the way full. This leaves room for the eggs to rise without overflowing. This recipe makes 12 Greek Egg Muffins.
Cook
Place in the oven and set your timer for 25 minutes. The muffins are done when the centers are firm to the touch and the edges are lightly golden.
Serving & Storage
Enjoy: Serve warm right out of the oven!
Store: These stay fresh in an airtight container in the fridge for up to 4 days.
Reheat: Pop them in the microwave for 30-45 seconds for a quick weekday breakfast. You can also eat them cold.
Questions and Answers for this Greek Egg Muffin Recipe
Yes, these are perfect for meal prep! I love making a batch on Sunday to have grab-and-go breakfasts all week. Once cooled, store them in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30-45 seconds, or enjoy them cold straight from the fridge.
Absolutely. After baking, let the muffins cool completely, then place them in a freezer-safe bag or container with parchment paper between layers. They'll keep for up to 2 months. To reheat, thaw overnight in the fridge and microwave for 45-60 seconds, or microwave straight from frozen for about 1½ minutes.
Yes, these egg muffins are naturally low-carb and keto-friendly. With eggs, feta cheese, spinach, and olives as the main ingredients, each muffin contains roughly 2-3 grams of net carbs, making them a great fit for keto, low-carb, and gluten-free eating plans.
Excess moisture from the tomatoes and spinach is usually the culprit. Make sure to drain your diced tomatoes thoroughly (I press mine in a paper towel for the best texture), and avoid adding any wet ingredients without removing the extra liquid first. Filling each muffin cup only ¾ full also helps them cook evenly.
Of course! If feta isn't your favorite, goat cheese or a dairy-free feta alternative works beautifully. Not a fan of Kalamata olives? Try sun-dried tomatoes, artichoke hearts, or roasted red peppers for that same Mediterranean flair. The recipe is forgiving, so feel free to make it your own.
Reveal
And here is what the Low Carb Greek Egg Muffin Recipe looks like after it finishes cooking. They were yummy, and I really enjoyed them.
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Low Carb Greek Egg Muffin Recipe Card
- Total Time: 40 minutes
- Yield: 12 egg muffins
- Diet: Gluten-Free, Keto, Low-Carb
Description
These Greek-Style Egg Muffins are the perfect high-protein, grab-and-go breakfast. Packed with Mediterranean flavors like salty feta, briny Kalamata olives, and fresh spinach, they are as nutritious as they are delicious.
Ingredients
Eggs: 6 large (affiliate)
½ cup of egg whites
Seasoning: Dried oregano (affiliate), black (affiliate) pepper (affiliate), and a pinch of salt (affiliate)
1 cup of cubed Feta Cheese
Fresh Spinach: Roughly chopped
1 15 oz can of Tomatoes: Diced and drained (canned or fresh)
½ cup or more Kalamata Olives: Pitted and chopped
1 TBSP Dried Oregano (affiliate)
Instructions
1. Preheat your oven to 350°F. Generously grease a 12-cup muffin tin with non-stick spray (affiliate) or olive oil (affiliate) to prevent the eggs from sticking.
2. Spinach: Roughly chop the fresh leaves. Make it small enough to have several in each cup. Set aside.
3. Olives & Feta: Chop the Kalamata olives and cube the feta into bite-sized pieces. Set them aside.
4. Tomatoes: Dice the tomatoes and drain the excess juice to prevent the muffins from becoming soggy. Set aside. You may need to do this again before combining with the eggs in the large (affiliate) bowl.
5. In a large bowl, whisk (affiliate) the eggs with your egg whites, dried oregano, salt (affiliate), and black (affiliate) pepper (affiliate). Make sure it is completely mixed.
6. Fold the chopped spinach, the drained, diced tomatoes (you may need to drain them again), and the feta cubes into the egg mixture. Mix well. Then stir in the chopped Kalamata olives last to distribute the salty punch evenly. Pro Tip: If using canned tomatoes, squeezing them in a paper towel after dicing helps achieve that perfect "muffin" texture!
7. Using a large ice cream scooper, pour the mixture into the prepared muffin tin, filling each cup about ¾ of the way full. This leaves room for the eggs to rise without overflowing. This recipe makes 12 Greek Egg Muffins.
8. Place in the oven and set your timer for 25 minutes. The muffins are done when the centers are firm to the touch and the edges are lightly golden.
Equipment
Muffin and Cupcake Pan, Large, 12 Standard Cup Stainless Steel Muffin Pan
Buy Now →(affiliate)
Notes
Enjoy: Serve warm right out of the oven! Store: These stay fresh in an airtight container in the fridge for up to 4 days. Reheat: Pop them in the microwave for 30-45 seconds for a quick weekday breakfast. You can also eat them cold.
Nutrition
- Serving Size: 3 egg muffins
