Description
These Breakfast Egg Muffins are a savory and nutritious morning treat, packed with red bell peppers, scallions, and feta cheese. Baked to perfection, they offer a protein-rich start to your day that’s easy to prepare and perfect for meal prep or quick breakfasts.
Ingredients
Scale
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
Toppings and Cooking
- ⅓ cup crumbled feta cheese
- Extra-virgin olive oil, for greasing the pan
Instructions
- Preheat the oven: Preheat your oven to 350°F to prepare for baking the egg muffins.
- Prepare the muffin tin: Grease a nonstick muffin tin with extra-virgin olive oil to prevent sticking. Evenly divide the diced red bell peppers and chopped scallions among the muffin cups.
- Mix the eggs and seasonings: In a large bowl, whisk together the eggs until smooth. Add the grated garlic, sea salt, and freshly ground black pepper to taste. Sprinkle the flour and baking powder over the mixture and whisk well until combined, allowing for some small flour clumps.
- Assemble the muffins: Pour the egg mixture evenly into the muffin cups over the vegetables, using about a scant ¼ cup in each. Then, sprinkle the crumbled feta cheese on top of each muffin cup.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 22 to 24 minutes, or until the eggs are fully set and firm to the touch.
- Cool and serve: Remove the muffins from the oven and allow them to cool slightly before removing from the tin. Serve warm or store for later consumption.
Notes
- You can substitute feta cheese with other cheeses like cheddar or goat cheese based on preference.
- Adding herbs such as parsley or dill can enhance the flavor.
- These muffins can be refrigerated for up to 4 days and reheated in the microwave.
- For a gluten-free version, replace all-purpose flour with gluten-free flour or omit it altogether.
- Make sure not to overbake to prevent dryness; check doneness by testing if the eggs are fully set.
Nutrition
- Serving Size: 1 muffin
- Calories: 100 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 7 g
- Cholesterol: 165 mg
