I can’t say enough about the delicious recipes from The Mediterranean Dish! Try these three breakfast recipes and refresh your breakfast routine.

Spanakopita Egg Muffins

Ingredients  

• Extra virgin olive oil
• 12 large eggs
• 1 1/2 teaspoons dried oregano
• 3/4 teaspoon ground black pepper
• 3/4 teaspoon sweet paprika
• 1/4 teaspoon baking powder
• Kosher salt
• 1 9-ounce package frozen chopped spinach, thawed and completely drained (wring out any water)
• 3/4 small yellow onion finely chopped (about 3/4 cup)
• 1 1/4 cup roughly chopped parsley leaves and tender stems
• 1/4 cup chopped mint leaves
• 4 large garlic cloves minced
• 1 6-ounce block feta cheese, crumbled (about 1 cup)

Instructions 

• Get ready. Position a rack in the center of the oven and preheat the oven to 350°F. Generously brush the bottom and sides of a muffin tin with olive oil.
• Make the batter. In a medium bowl with a spout, combine the eggs, oregano, black pepper, paprika, baking powder, and a pinch of salt. Whisk well, then add the spinach, onion, parsley, mint, garlic, and feta. Whisk until the mixture is well blended.
• Bake and enjoy. Pour the batter to fill each muffin cup about three fourths of the way (make sure you leave enough room for rising). Bake until the eggs are fully set, 25 to 30 minutes. Let cool briefly, then run a butter knife around the edge of each muffin to loosen. Remove from the pan and serve, or store for later.

Egg Toast with Vegetables

Ingredients  

• 4 to 5 large eggs
• Kosher salt
• ½ teaspoon sweet paprika
• ½ teaspoon red pepper flakes or 1 teaspoon Aleppo-style pepper
• 1 bell pepper, chopped
• ½ cup cherry tomatoes, halved or chopped
• 2 green onions, trimmed and chopped
• ¼ cup crumbled feta cheese
• 3 tablespoons chopped fresh parsley
• Extra virgin olive oil
• 4 slices of sandwich bread, thick cut

Instructions 

• Preheat the oven to 375°F and set a rack in the middle.
• Beat and season the eggs. In a medium mixing bowl, add the eggs and season with kosher salt, paprika, and red pepper flakes or Aleppo-style pepper, and whisk.
• Add the vegetables, etc. Add the chopped veggies, feta, and parsley, and a drizzle of good extra virgin olive oil.
• Prepare the bread. Brush a sheet pan with olive oil and arrange the bread on it.
• Top each slice of bread with a portion of the whisked egg mixture.
• Bake. Place the sheet-pan on the middle rack of your heated oven. Bake for about 15 minutes or until the egg mixture is fully cooked and the veggies have softened a bit.

Oatmeal

• • 
    Tahini, Banana, Walnut Oatmeal: Stir 1 tablespoon tahini or chocolate tahini into a batch of prepared oatmeal. Divide the oatmeal between two bowls and top evenly with 1 ripe sliced banana and 1/4 cup chopped raw walnuts.

• • Berry Oatmeal with Chia Seeds, Almonds, and Orange: Stir 3 tablespoons chia seeds and the zest of half of a navel orange into a batch of prepared oatmeal. Divide the oatmeal between two bowls and top evenly with 1/4 cup fresh blueberries, 1/4 cup fresh chopped strawberries, and 1/4 cup slivered almonds.

• • Apple, Cranberry, and Pecan Oatmeal: Divide the following toppings amongst two bowls of prepared oatmeal: 1/4 diced apple, 1/4 cup dried cranberries, and 1/4 cup chopped raw pecans.

• • Cardamom Oatmeal with Pomegranate, Coconut, and Pistachios: Stir 1/4 teaspoon ground cardamom into a batch of prepared oatmeal. Divide the oatmeal between two bowls and top evenly with 1/4 cup pomegranate arils, 1/4 cup chopped raw and shelled pistachios, and 1/4 cup unsweetened shredded coconut.