Delicious Breakfast Egg Muffins for a Perfect Start
Breakfast Egg Muffins: Quick, Delicious, and Versatile
If you’re searching for a quick and tasty breakfast option that’s easy to prepare, look no further than Breakfast Egg Muffins. These savory little bites are not only simple to make but are also a great way to kickstart your day. Packed with protein, vegetables, and flavor, they can be enjoyed at home or grabbed on the go!
Why Make This Recipe
Breakfast Egg Muffins are perfect for busy mornings. They require minimal prep and can be made in advance, making them a convenient option for meal prep enthusiasts. Additionally, the combination of vibrant vegetables and creamy feta cheese adds a delightful taste that pleases both kids and adults. Plus, these egg muffins are gluten-free and can be customized to suit your preferences.
How to Make Breakfast Egg Muffins
Here’s a straightforward, step-by-step guide to whipping up these delicious Breakfast Egg Muffins.
Ingredients
- Extra-virgin olive oil (for the pan)
- 2 cups diced red bell pepper (about 2 medium)
- ½ cup chopped scallions
- 9 large eggs
- 1 garlic clove (grated)
- Heaping ½ teaspoon sea salt
- Freshly ground black pepper
- 3 tablespoons all-purpose flour
- ¾ teaspoon baking powder
- ⅓ cup crumbled feta cheese
Directions
- Preheat the Oven: Set your oven to 350°F (175°C).
- Prepare the Muffin Tin: Grease a nonstick muffin tin with olive oil. Distribute the diced red bell pepper and chopped scallions evenly among the muffin cups.
- Whisk the Eggs: In a large bowl, whisk the eggs until blended.
- Add Flavor: Stir in the grated garlic, sea salt, and several grinds of black pepper. Gradually sprinkle the flour and baking powder on top and whisk until well combined. It’s fine if some small clumps of flour remain.
- Fill the Muffin Cups: Pour the egg mixture into each muffin cup, filling them about three-quarters full (approximately a scant ¼ cup in each).
- Add Feta: Sprinkle the crumbled feta on top of each muffin cup.
- Bake: Place the muffin tin in the oven and bake for 22 to 24 minutes, or until the eggs are set and lightly golden.
- Cool and Remove: Allow the muffins to cool for a few minutes before gently removing them from the pan.
How to Serve Breakfast Egg Muffins
These egg muffins can be served warm, straight from the oven, or allowed to cool and served at room temperature. They can be enjoyed solo or paired with a side of fresh fruit or avocado slices. For an extra special touch, drizzle with your favorite hot sauce or serve with salsa on the side.
How to Store Breakfast Egg Muffins
To keep your Breakfast Egg Muffins fresh, store them in an airtight container in the refrigerator for up to five days. For longer storage, you can freeze them. Simply place them in a freezer-safe container separated by parchment paper so they don’t stick together. They can be frozen for up to three months. To reheat, microwave them for about 30 seconds to 1 minute, or until heated through.
Tips to Make Breakfast Egg Muffins
- Vegetable Variations: Feel free to swap out the red bell pepper and scallions for other vegetables like spinach, zucchini, or mushrooms based on your preference.
- Herbs and Spices: Add fresh herbs like parsley, cilantro, or dill for extra flavor.
- Cheese Options: Besides feta, try using shredded cheddar or goat cheese for different flavors.
- Egg Substitutions: To make this recipe dairy-free, omit the cheese or use a dairy-free alternative.
Variations
- Meat Lovers: Add cooked bacon, sausage, or ham for an added protein boost.
- Spicy Kick: Mix in diced jalapeños or a dash of hot sauce to heat things up.
- Low-carb Option: Substitute the flour for almond flour for a low-carb alternative.
FAQs
1. Can I make these muffins ahead of time?
Yes, Breakfast Egg Muffins are perfect for meal prepping! You can make them a few days in advance or freeze them for later.
2. What if I don’t have a muffin tin?
If you don’t have a muffin tin, you can use a ramekin or bake in a small casserole dish and cut into squares.
3. Can I customize the fillings?
Absolutely! You can mix and match with different vegetables, cheeses, and even meats to suit your taste.
In conclusion, Breakfast Egg Muffins are a fantastic, versatile breakfast option that’s easy to make and customize. With the right ingredients and a bit of your creativity, you can enjoy this delicious dish any way you like it. Happy cooking!
Breakfast Egg Muffins
Ingredients
Main Ingredients
- 2 medium diced red bell pepper about 2 cups
- ½ cup chopped scallions
- 9 large eggs
- 1 clove garlic (grated)
- ½ teaspoon sea salt heaping
- Freshly ground black pepper
- 3 tablespoons all-purpose flour
- ¾ teaspoon baking powder
- ⅓ cup crumbled feta cheese
For Greasing
- extra-virgin olive oil for the pan
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Grease a nonstick muffin tin with olive oil and distribute the diced red bell pepper and chopped scallions evenly among the muffin cups.
Making the Batter
- In a large bowl, whisk the eggs until blended.
- Stir in the grated garlic, sea salt, and several grinds of black pepper. Gradually sprinkle the flour and baking powder on top and whisk until well combined, leaving some small clumps of flour.
Baking
- Pour the egg mixture into each muffin cup, filling them about three-quarters full (approximately a scant ¼ cup in each).
- Sprinkle the crumbled feta on top of each muffin cup.
- Place the muffin tin in the oven and bake for 22 to 24 minutes, or until the eggs are set and lightly golden.
- Allow the muffins to cool for a few minutes before gently removing them from the pan.
