Description
These little Za'atar, Olive and Feta Mediterranean Egg Bites are perfect for mornings on the go. Sandwich them between an English muffin for the perfect egg sandwich or simply enjoy as a quick one bite snack.
Ingredients
Units
Scale
- Cooking spray
- 1/2 cup kalamata olives, chopped - or your favorite variety
- 1/3-1/2 cup crumbled feta, enough to sprinkle on the bottom of each muffin tin
- 2 scallions, trimmed and finely chopped
- 6 large eggs
- 1/2 cup labneh, or Greek yogurt
- 1/2 cup frozen spinach, or 1 cup fresh
- 1 teaspoon toum, or garlic clove
- 3 Tablespoons za'atar, divided - reserve 1 Tablespoon for tops
- 1/2 teaspoon kosher salt, half if using table salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 350 degrees and set a rack to the upper 1/3 of your oven.
- Prepare your 12 cavity muffin tin. Spray each cavity with cooking spray until sides and bottoms of each cavity are coated. Set aside.
- To each muffin cavity add a sprinkle of olive, feta and scallion evenly across all 12.
- 1/2 cup kalamata olives, chopped - or your favorite variety
- 1/3-1/2 cup crumbled feta, enough to sprinkle on the bottom of each muffin tin
- 2 scallions, trimmed and finely chopped
- Combine the remaining ingredients into a small blender and blend for 10-15 seconds until fully combined and smooth.
- 6 large eggs
- 1/2 cup labneh, or Greek yogurt
- 1/2 cup frozen spinach, or 1 cup fresh
- 1 teaspoon toum, or garlic clove
- 2 Tablespoons za'atar
- 1/2 teaspoon kosher salt, half if using table salt
- 1/2 teaspoon black pepper
- Pour the batter evenly into the muffin tin cavities, about 3/4 of the way full. Top each one with your last Tablespoon of za'atar.
- 1 Tablespoon za'atar
- Place muffin tin into preheated oven and bake for 20-22 minutes until eggs puff up slightly and a skewer comes out clean when inserted.
- Remove from oven and allow to cool for 5 minutes. Use a rubber spatula and insert around each egg bite to loosen then remove and enjoy!
- Allow to cool fully before refrigerating.