Mini Greek Egg Muffins

Mini Greek Egg Muffins

Shivangi Rao
Prep Time 15 minutes
Cook Time 10 minutes
Course Breakfast
Servings 2


  • 1/2 cup coconut milk full fat
  • 8 eggs
  • Any veggies or meat you want I use chopped spinach, sun-dried tomatoes
  • 1/4 cup crumbled feta optional
  • 1 teaspoon Greek herb mix
  • Salt and pepper to taste


  • Whisk the 8 eggs in a bowl
  • Add coconut milk and continue to whisk
  • Add all herbs, salt, pepper, and veggies and mix well
  • Pour into muffin tin with parchment paper muffin cups. Fill halfway.
  • Bake for 25-30 minutes or until middle is cooked
  • Serve warm!
Tried this recipe?Mention @raodyrecipes if you like it!

Leave a Reply