Breakfast Egg Muffins
These savory egg muffins are packed with protein and vegetables, perfect for busy mornings and customizable to suit your taste.
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.
Notes
These muffins can be served warm or at room temperature and are great for meal prep. Store them in an airtight container in the refrigerator for up to five days, or freeze them for up to three months.