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
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
- 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