Description
These Breakfast Egg Muffins are a delicious and convenient way to start your day. Loaded with red bell peppers, scallions, and tangy feta cheese, these muffins are baked to perfection in a nonstick muffin tin for a protein-packed breakfast that's easy to prepare and perfect for busy mornings.
Ingredients
Vegetables
- 2 cups diced red bell pepper (about 2 medium)
- ½ cup chopped scallions
- 1 garlic clove (grated)
Egg Mixture
- 9 large eggs
- Heaping ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 3 tablespoons all-purpose flour
- ¾ teaspoon baking powder
Other Ingredients
- ⅓ cup crumbled feta cheese
- Extra-virgin olive oil (for greasing the pan)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is at the perfect temperature for baking the egg muffins.
- Prepare Muffin Tin: Grease a nonstick muffin tin thoroughly with extra-virgin olive oil to prevent sticking. Evenly distribute the diced red bell peppers and chopped scallions into each muffin cup, creating a vegetable base for the muffins.
- Mix Eggs: In a large bowl, whisk the 9 large eggs until well blended. Add the grated garlic, sea salt, and freshly ground black pepper. Then sprinkle the all-purpose flour and baking powder on top of the eggs. Whisk gently but thoroughly to combine, allowing for a few small clumps of flour to remain to maintain texture.
- Assemble Muffins: Pour the egg mixture evenly into each muffin cup over the vegetables, using about a scant ¼ cup per cup. Then sprinkle the crumbled feta cheese on top of each filled muffin cup to add a tangy flavor.
- Bake: Place the muffin tin in the preheated oven and bake for 22 to 24 minutes, or until the eggs are fully set and cooked through. Avoid overbaking to keep the muffins tender.
- Cool and Serve: After baking, allow the muffins to cool in the pan for a few minutes before carefully removing them. Serve warm or store for later use.
Notes
- Make sure not to overfill the muffin cups to allow the egg mixture to rise and bake evenly.
- These muffins can be stored in the refrigerator for up to 3 days and reheated in the microwave for a quick breakfast.
- Feel free to swap feta with other cheeses like cheddar or goat cheese for a different flavor profile.
- Adding chopped spinach or mushrooms can increase the vegetable content and add variety.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
