For the record, I am an olive convert. I have never liked olives-in food, in drinks, in nothing UNTIL I tried one great recipe that my neighbor Clara shared with me. An olive wrapped in cheesy dough and baked. That salty tang is so addictive! Especially the Kalamata version. Okay, now that that disclosure is out of the way, I’m awake to all kinds of recipes with olives in them and this one is olive centric.
Eggs are my favorite breakfast food. They are loaded with protein and protein makes me happy. When I start to get grumpy, Charlie says, “I think somebody needs to eat a piece of cheese.” Or an egg. But, I don’t always have time to make eggs or clean up after them. You can make up a batch of these on Sunday night, put them in the fridge, and pop ’em in the microwave as you head out the door to work during the work week. These little bites are just so tangy, cheesy, and addictive and each little mini has a whole olive in it! When you pop it into your mouth, you get that burst of the sweet tomato (I used the miniature San Marzeno’s that I found at Publix–the most flavorful, sweet tomato I’ve ever had! The best $3.99 I’ve spent)and the tang of the salty olive, along with the savory presence of the oregano and flavorful feta–it’s a perfect bite in my opinion! A grab-and-go egg breakfast and an extra bonus for you folks who are watching your carbs–no wheat, no bread, no flour!
I made a batch with a 1/2 teaspoon salt added to the egg mixture and Charlie and I both liked it. Then I made a batch without any salt at all and that tasted great, too. Olives are salty and feta is too, so you decide for yourself. I always lean on the side of salty 🙂
- 12 mini San Marzano tomatoes, cut in half and each half sliced lengthwise but not all the way through
- 24 pitted Kalamata olives, sliced lengthwise but not all the way through
- 1 (4 ounce) container feta cheese
- 5 eggs
- 1/4 cup milk
- 3 teaspoons Mediterranean oregano
- freshly ground black pepper
- Optional--1/4 to 1/2 teaspoon salt may be added to egg mixture
- Grease a 24 slot mini muffin tin thoroughly with a non-stick spray.
- Open split olive and place split tomato inside. Place olive/tomato stack in slot. Repeat for all 24 slots.
- Sprinkle about 1 teaspoon tightly-packed feta cheese in each slot.
- Crack eggs in a container with a pour spout.
- Pour in milk, add oregano, and season generously with black pepper. Beat well. Pour egg mixture into each slot, filling close to the top of each, but not quite all the way.
- Bake at 350 degrees for about 20 minutes or until egg is cooked in the middle. Allow to cool for 2 minutes in the tin and then remove promptly to avoid moisture collecting in the bottom of each. Serve immediately.
- Can keep in refrigerator and reheat as needed in microwave.
- Add salt if you want more of a saltier taste.