Ingredients

The following ingredients have 12 Servings
  • Extra virgin olive oil for brushing
  • 1 small red bell pepper, chopped (about 3/4 cup)
  • 12 cherry tomatoes, halved
  • 1 shallot, finely chopped
  • 6 to 10 pitted kalamata olives, chopped
  • 3 to 4 oz/113 g cooked chicken or turkey, boneless, shredded
  • 1 oz/ 28. 34 g (about 1/2 cup) chopped fresh parsley leaves
  • Handful crumbled feta to your liking
  • 8 large eggs
  • Salt and Pepper
  • 1/2 tsp Spanish paprika
  • 1/4 tsp ground turmeric (optional)

Instruction

  • Place a rack in the center of your oven and preheat to 350 degrees F.
  • Prepare a 12-cup muffin pan like this one (or 12 individual muffin cups). Brush with extra virgin olive oil.
  • Divide the peppers, tomatoes, shallots, olives, chicken (or turkey), parsley, and crumbled feta among the 12 cups (they should come up to about 2/3 of the way full.)
  • In a large measuring cup or a mixing bowl, add eggs, salt, pepper, and spices. Whisk well to combine.
  • Pour the egg mixture carefully over each cup, leaving a little room at the top (should be about 3/4 of the way or so.)
  • Place muffin pan or muffin cups on top of a sheet pan (to help catch any spills). Bake in heated oven for about 25 minutes or until the egg muffins are set.
  • Let cool for a few minutes, then run a small butter knife around the edges of each muffin to loosen. Remove from pan and serve!