A delicious, nutritious and a fast suhoor recipe idea. These simple egg muffins are ideal for a quick protein-packed breakfast that your whole family will love. Make a double batch of this recipe and you can reheat them by popping them in the microwave or the oven and you got suhoor or breakfast in no time. They’re a great way to start the day with a healthy and filling meal. You can customize these egg muffins to your liking by adding any protein, seasonings and vegetables you like. You can also make them with just egg whites. They are good in the fridge for up to 5 days or in the freezer for up to two months.

Arrange a rack in the middle of the oven and heat to 350°F. Brush a 12 standard muffin tin generously with olive oil; set aside.

Whisk the eggs, cream, parsley, Za’atar, salt, and pepper together in a medium bowl until combined. Add in the chopped vegetables and cheese, mix well to combine. Pour the mixture into the muffin wells, filling each about 1/2 full.

Bake until the egg bites are puffed and the edges are light golden-brown in color, 18 to 20 minutes. The centers should be just set and register at least 160°F. let cool for 2 to 3 minutes. Run a butter knife around each muffin cup to loosen the egg bites before removing them from the pan. Serve warm with some #ziyadbrand Labne and olives

To store: cool completely on the wire rack before refrigerating or freezing.