Description
Start your day with these delightful Breakfast Egg Muffins, packed with colorful veggies and creamy feta, perfect for busy mornings or lazy weekends.
Ingredients
Scale
- 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, to taste
- 3 tablespoons all-purpose flour
- ¾ teaspoon baking powder
- ⅓ cup crumbled feta cheese
Instructions
- Preheat your oven to 350°F.
- Grease a nonstick muffin tin generously with extra-virgin olive oil.
- Evenly divide the diced red bell peppers and chopped scallions among the muffin cups.
- Whisk the nine large eggs in a large bowl until frothy. Add the grated garlic, heaping sea salt, and black pepper.
- Sprinkle the flour and baking powder on top and whisk to combine.
- Divide the egg mixture evenly among the muffin cups, aiming for about a scant ¼ cup in each.
- Top each with a sprinkle of crumbled feta cheese.
- Bake in the preheated oven for 22 to 24 minutes, until set and slightly golden.
- Let cool for a few minutes before removing from the pan.
Notes
These muffins can be stored in the fridge for up to 5 days or frozen for up to a month. Allow to cool completely before slicing.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 186mg