Breakfast Egg Muffins
These Breakfast Egg Muffins are a fantastic way to jumpstart your morning. Packed with vibrant vegetables and protein-rich eggs, they offer a scrumptious bite that hardly takes any time to prepare. Perfect for busy weekdays or leisurely weekends, these muffins are versatile enough to include your favorite ingredients and make breakfast exciting every time.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Total Time: 34 minutes
- Servings: 12 muffins
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 130
- Protein: 9g
- Carbohydrates: 6g
- Fat: 8g
- Fiber: 1g
- Sugar: 1g
- Sodium: 240mg
Why Make This Breakfast Egg Muffins
Breakfast Egg Muffins are the perfect solution for anyone looking to enjoy a healthy, balanced breakfast in just a few bites. They are incredibly easy to customize, allowing you to experiment with different vegetables, cheeses, and seasonings based on your taste preferences and what you have on hand. Not only are they nutritious, but they also store well, making them a delicious option for meal prep. With these muffins, you can say goodbye to boring breakfasts and hello to a quick, on-the-go meal that’s as satisfying as it is flavorful!
How to Make Breakfast Egg Muffins
Making these Breakfast Egg Muffins is simple and straightforward. With just a little preparation, you’ll have a delicious breakfast ready to go. Let’s take a step-by-step approach to whip them up quickly.
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:
Step 1: Preheating the Oven
Preheat the oven to 350°F (175°C). This step is crucial as it ensures your muffins bake evenly, creating a delightful golden crust.
Step 2: Preparing the Muffin Tin
Grease a nonstick muffin tin with olive oil to prevent the muffins from sticking. Evenly distribute the diced red bell peppers and chopped scallions among the muffin cups, filling them roughly halfway.
Step 3: Mixing the Ingredients
In a large bowl, whisk the eggs until well beaten. Add the grated garlic, sea salt, and several grinds of black pepper. Following that, sprinkle the flour and baking powder on top, and whisk everything until well combined. Don’t worry if there are a few clumps of flour; just make sure the mixture is mostly homogeneous.
Step 4: Filling the Muffin Cups
Carefully divide the egg mixture evenly into the muffin cups, using about a scant ¼ cup for each. Top each muffin with a sprinkle of crumbled feta cheese for that extra burst of flavor.
Step 5: Baking the Muffins
Bake the muffins in the preheated oven for 22 to 24 minutes, or until the eggs are set and a toothpick inserted into the center comes out clean. Once baked, let the muffins cool in the tin for a few minutes before removing them.
How to Serve Breakfast Egg Muffins
These muffins shine on their own, but they also pair beautifully with a light salad or fresh fruit. For a more substantial breakfast, consider serving them alongside some toast or creamy avocado. Drizzling a little sriracha or your favorite hot sauce can add an exciting kick!
How to Store Breakfast Egg Muffins
To keep your Breakfast Egg Muffins fresh, store them in an airtight container in the refrigerator. They will last up to 5 days. For longer storage, you can freeze the muffins for up to 3 months. Just thaw them in the refrigerator overnight before reheating.
Expert Tips for Perfect Breakfast Egg Muffins
- Vegetable Mix: Feel free to substitute the red bell peppers and scallions with other vegetables like spinach, zucchini, or mushrooms. Just ensure they are chopped small enough to fit nicely in the muffin cups.
- Cheese Varieties: Beyond feta, consider using shredded cheddar, mozzarella, or goat cheese for different flavors.
- Baking Time: Keep an eye on the muffins towards the end of the baking time. Ovens can vary, and you want them just set and not overdone.
- Meal Prep: These muffins are great for make-ahead breakfasts, perfect for busy mornings.
- Seasoning: Adjust the seasoning according to your taste. Adding herbs like dill or basil can elevate the flavors greatly.
Delicious Variations
- Meat Lovers: Add cooked bacon or sausage for an extra protein punch.
- Spicy Version: Mix in diced jalapeños or top with hot sauce for a flavorful kick.
- Herbed Infusion: Incorporate fresh herbs such as parsley or cilantro for freshness.
Frequently Asked Questions
- Can I use egg whites instead of whole eggs? Yes, you can use egg whites if you want a lighter version of these muffins. Just note that the texture may be slightly different.
- How do I know when the egg muffins are done? The muffins are done when they’ve puffed up and a toothpick inserted comes out clean. They should also feel firm to the touch.
- Can I prepare the mixture the night before? Yes, you can prepare the egg mixture the night before. Just store it in the refrigerator and pour it into the muffin tin in the morning before baking.
- Are these muffins freezer-friendly? Absolutely! Allow the muffins to cool completely, then store them in a freezer-safe bag or container. Reheat in the microwave or oven when you’re ready to enjoy them.
- What if I don’t have a muffin tin? If you don’t have a muffin tin, you can use silicone baking cups or even a baking dish to create a frittata instead – just increase the baking time.
Conclusion
These Breakfast Egg Muffins are not only a time-saver in the morning but also a delightful and nutritious way to kickstart your day. With endless possibilities for customization, you can keep breakfast exciting and tailored to your personal preferences. So grab your ingredients, follow the steps, and experience the joy of homemade breakfast muffins that taste as good as they look. Enjoy every bite!
Print
Breakfast Egg Muffins
- Total Time: 34 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Breakfast Egg Muffins are a fantastic way to jumpstart your morning, packed with vibrant vegetables and protein-rich eggs, making breakfast exciting and nutritious.
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
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a nonstick muffin tin with olive oil and distribute the diced red bell peppers and chopped scallions among the muffin cups.
- In a large bowl, whisk the eggs until well beaten, then add garlic, sea salt, black pepper, flour, and baking powder, whisking until combined.
- Divide the egg mixture evenly into the muffin cups, using about scant ¼ cup for each. Top each muffin with crumbled feta cheese.
- Bake for 22 to 24 minutes, or until eggs are set and a toothpick inserted comes out clean. Let cool in the tin for a few minutes before removing.
Notes
These muffins store well in the refrigerator for up to 5 days and can be frozen for up to 3 months. Adjust vegetables and cheeses based on preference.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 130
- Sugar: 1g
- Sodium: 240mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 210mg
