On-The-Go Greek Egg Muffins!


  • 2 eggs
  • 4 egg whites
  • 1/2 cup skim milk
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon ground white pepper
  • 1/4 cup tomatoes, diced small
  • 1/4 cup red onion, diced small
  • 1/4 cup Olivia Black Olives, diced small
  • 1 tablespoon fresh parsley, roughly chopped
  • 1/4 cup fat free feta cheese, crumbled, (optional)


  1. Preheat oven to 350 and spray a 6 count muffin tin with non-stick spray.
  2. In a mixing bowl, combine the eggs, milk, salt and pepper. Whisk well until slightly frothy. Stir in remaining ingredients.
  3. Fill muffin tin with the egg mixture, filling each muffin cup about 3/4 full. Bake for 15-20 minutes or until the egg muffins have cooked through and lightly browned on top.
  4. Serve immediately or store and reheat for a quick grab and go breakfast!