Mediterranean Egg Bites

This Mediterranean egg bites recipe is so easy to make and perfect for busy mornings on the run and is even great for snacks.

I crave Mediterranean flavors whether it’s my favorite Greek chicken marinade, a bright and zingy Mediterranean orzo salad, or, a classic pantry pasta with bold, briny flavor, this is my kind of eating. These mini Mediterranean egg bites are healthy, ridiculously simple to make, and scratch that fresh and flavorful craving every time. I love the idea of making perfectly portioned mini frittatas, especially on a weekend because it’s a great, easy way to meal-prep for the week ahead. They’re great for busy mornings or breakfasts on the go. 

See more: 50 Favorite Mediterranean Diet Recipes

Why You’ll Love It

• These mini frittatas are bite-sized and poppable 
• They’re light and healthy
• They’re quick and easy to make—you can whip them up in 15 minutes from start to finish!

What is in Mediterranean Egg Bites

• Eggs—the star ingredient of these frittatas!
• Milk— (or half and half), for a little creaminess
• Kosher salt and freshly ground black pepper—always, for flavor
• Artichokes—I use jarred artichokes in oil, or I grab some from my grocery’s deli bar
• Kalamata olives (don’t forget to drain and pit them)
• Sweet red peppers—I buy the roasted red peppers in a jar or from my grocery’s deli bar
• Sun-dried tomatoes—I like using the jarred variety, but be sure to drain them first
• Asiago cheese—for a sharp, savory bite
• Feta cheese—I love the tang feta imparts, but you could use a different cheese if you’d rather (fontina or goat cheese would be great), or just omit it
• Parsley—for color and freshness (but you could also use basil or oregano)

Find the complete recipe with measurements below.

Tip: If you’re really jonesing for a melty cheese version, add a hefty pinch of Monterey Jack or even a low-fat mozzarella to each of the egg cups.

How to Make These Mediterranean Egg Bites

• Blend it up. A blender makes these mini frittatas even easier to make! Put the eggs and milk or half and half in a blender and mix for 1-2 minutes. Then fill each muffin tin ¾ full with the egg mixture.
• Add the Mediterranean fillings. If using marinated or packaged flavorings, drain the oil from the vegetables before chopping. 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. The eggs will deflate somewhat once removed from the oven and as they cool. Run a knife around the edges of the frittatas to loosen them from the muffin cups. Serve immediately or at room temperature.

FAQ and Recipe Tips

• How is a frittata different than an omelet? An omelet has you add the filling ingredients to the center and then fold in half, whereas with a frittata you mix all of the ingredients in with the egg. A frittata is more similar to a scramble, only it’s baked.
• How do you keep a frittata fluffy? Adding milk or half and half to the egg mixture and baking just until the eggs have set are the keys to a fluffy frittata.
• I use this 24-cup mini muffin tin and found it made the perfect 2-bite portions.
• While I used marinated veggies, go ahead and use frozen artichoke hearts or those packed in water if you prefer. And feel free to add a little more or less as your heart desires. 

Storage Tips

These egg bites will keep stored in an airtight container in the refrigerator for 4-5 days. You can also freeze the cooked and cooled egg bites. Wrap them well in plastic wrap and then foil, and store them in a freezer-safe bag or Tupperware container in the freezer for up to 2 months.

What to Serve With These Frittatas

• Cantaloupe and Mozzarella Caprese Salad
• Berry Delicious Fruit Salad
• The Best Crispy Oven Roasted Potatoes
• Strawberry Arugula Salad with Watermelon and Feta
• Summer Melon Cous Cous Salad with Avocado, Grapes and Mint

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.

4.08 from 42 votes

Mediterranean Egg Bites

This Mediterranean egg bite recipe is so easy to make and perfect for busy mornings on the run and is even great for snacks.

Print SaveSaved!

Course Breakfast

Cuisine Mediterranean

Keyword frittata

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8 makes 24-30 mini fritattas

Calories 84kcal

Equipment

• mini muffin pan

Ingredients 

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• 6 large eggs
• ¼ cup whole milk or half-and-half
• ⅛ teaspoon kosher salt and freshly ground black pepper
• ¼ cup artichokes in oil , drained and thinly sliced
• ⅓ cup pitted kalamata olives , drained and quartered
• ¼ cup bottled sweet red peppers , drained and chopped
• ½ cup sun-dried tomatoes in oil , drained and chopped
• ¼ cup asiago cheese , shredded
• ¼ cup feta cheese , crumbled
• ¼ cup Italian flat leaf parsley , chopped

Cook ModePrevent your screen from going dark

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

These egg bites will keep stored in an airtight container in the refrigerator for 4-5 days. You can also freeze the cooked and cooled egg bites. Wrap them well in plastic wrap and then foil, and store them in a freezer-safe bag or container in the freezer for up to 2 months.

Nutrition

Calories: 84kcal | Carbohydrates: 3g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 249mg | Potassium: 183mg | Fiber: 1g | Sugar: 1g | Vitamin A: 543IU | Vitamin C: 13mg | Calcium: 44mg | Iron: 1mg

More Eggy Breakfast Recipes to Try

• Bacon Broccoli and Potato Frittata
• Microwave Egg Caprese Breakfast Cups
• Slow Cooker Mediterranean Egg Casserole
• Asparagus and Mushroom Frittata with Goat Cheese
• Avocado Toast with Tomato and Hard-Boiled Egg

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