Breakfast Egg Muffins
These Breakfast Egg Muffins are a delicious and easy-to-make breakfast option packed with veggies and protein.
Equipment
- muffin tin
- Mixing Bowl
- Whisk
Ingredients
Vegetables
- 2 cups diced red bell pepper about 2 medium
- ½ cup chopped scallions
Eggs
- 9 large eggs
Flavorings
- 1 clove garlic grated
- ½ teaspoon sea salt heaping
- freshly ground black pepper
Dry ingredients
- 3 tablespoons all-purpose flour
- ¾ teaspoon baking powder
Cheese
- ⅓ cup crumbled feta cheese
Oil
- extra-virgin olive oil for the pan
Instructions
Cooking Instructions
- Preheat the oven to 350°F.
- Grease a nonstick muffin tin with olive oil and evenly divide the peppers and scallions among the muffin cups.
- In a large bowl, whisk the eggs. Add the garlic, salt, and several grinds of pepper, then sprinkle the flour and baking powder on top. Whisk well to combine. It’s ok if a few clumps of flour remain in the mixture.
- Divide the egg mixture evenly into the muffin cups (you’ll use about a scant ¼ cup in each one). Sprinkle the feta on top.
- Bake for 22 to 24 minutes, or until the eggs are set. Let cool before removing from the pan.
Notes
These muffins can be stored in the fridge for a few days or frozen for longer storage.
Nutrition
Serving: 1muffinCalories: 120kcalCarbohydrates: 5gProtein: 8gFat: 8gSaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 180mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 1mg
Tried this recipe?Let us know how it was!