Breakfast Egg Muffins with Red Bell Peppers, Scallions, and Feta Recipe

I absolutely love starting my day with these Breakfast Egg Muffins with Red Bell Peppers, Scallions, and Feta Recipe — they’re bright, flavorful, and just so satisfying. What makes them so special is that perfect balance of sweet red bell peppers, sharp scallions, and salty, creamy feta cheese all baked into fluffy, protein-packed muffins. They’re great for busy mornings when you want something nutritious but quick.

When I first tried this recipe, I was blown away by how easy it was to whip up a batch ahead of time. You can grab one on the go or pair them with a cup of coffee for a relaxed weekend brunch. You’ll find that these egg muffins stay moist and flavorful even when reheated, which makes them a fantastic meal prep solution.

this Recipe

Ingredients You’ll Need

Each ingredient in this Breakfast Egg Muffins with Red Bell Peppers, Scallions, and Feta Recipe plays an important role. From the mild sweetness of red bell peppers to the sharpness of scallions and tangy feta, everything comes together deliciously.

• Extra-virgin olive oil: Use this to grease your muffin tin—helps the muffins pop right out without sticking.
• Red bell pepper: Choose firm, bright red peppers for sweetness and color.
• Scallions: Adds a mild onion flavor that complements the bell peppers perfectly.
• Eggs: The star of the show—make sure they’re fresh for the best texture.
• Garlic clove: I like to grate it finely for that subtle garlicky aroma without overpowering.
• Sea salt: Enhances all the natural flavors in the muffins.
• Black pepper: Freshly ground gives that little spicy kick.
• All-purpose flour: Gives structure while keeping the muffins light.
• Baking powder: Helps the muffins rise and become fluffy.
• Feta cheese: Crumbled feta adds a salty tang that makes these muffins irresistible.

Variations

I love tweaking this recipe depending on what’s in my fridge or how fancy I want to get. Don’t be afraid to make this Breakfast Egg Muffins with Red Bell Peppers, Scallions, and Feta Recipe your own—it’s so forgiving and adaptable.

• Vegetable Swap: I once swapped the bell peppers for diced zucchini and spinach, which my family also devoured!
• Dairy-Free Version: Leave out the feta and add some smashed avocado on top after baking for creaminess without the cheese.
• Spicy Kick: Add a pinch of red pepper flakes or diced jalapeño to the egg mix if you love heat.
• Herb Boost: Fresh dill or parsley really brightens up the flavor and adds a fresh aroma.

How to Make Breakfast Egg Muffins with Red Bell Peppers, Scallions, and Feta Recipe

Step 1: Prep Your Oven and Veggies

Preheat your oven to 350°F. While it’s warming up, dice about two medium red bell peppers and chop half a cup of scallions. I like to evenly grease my nonstick muffin tin with extra-virgin olive oil—that little step guarantees clean muffins that come out smoothly. Then, divide the peppers and scallions evenly among the muffin cups, giving each muffin a good veggie base.

Step 2: Whisk Up the Egg Mixture

In a large bowl, whisk together nine large eggs until smooth and lightly frothy. Grate in a garlic clove—this is a trick I discovered that keeps garlic flavor noticeable but not overpowering. Add a heaping half teaspoon of sea salt and a few grinds of fresh black pepper. Sprinkle three tablespoons of all-purpose flour and three-quarter teaspoon of baking powder over the top, then whisk again. Don’t worry if you still see a few small clumps of flour; the batter doesn’t need to be perfectly smooth.

Step 3: Assemble and Bake

Pour or spoon the egg mixture evenly into the muffin cups over your peppers and scallions—each should get about a scant quarter cup. Sprinkle about one-third cup of crumbled feta cheese on top of each. Pop the muffin tin into the oven and bake for 22 to 24 minutes until the eggs are set and lightly golden. Let muffins cool a bit before gently removing them from the tin.

How to Serve Breakfast Egg Muffins with Red Bell Peppers, Scallions, and Feta Recipe

Garnishes

I often sprinkle a little extra crumbled feta and freshly chopped parsley or chives on top before serving—it adds a pop of color and extra brightness. A dash of hot sauce or a smear of pesto comes highly recommended if you want to kick things up a notch.

Side Dishes

My go-to sides are fresh fruit like berries or a light green salad with lemon vinaigrette. Sometimes I pair these muffins with crispy bacon or sausage for a heartier breakfast that makes my family go crazy.

Creative Ways to Present

For brunch parties, I like to arrange the egg muffins on a platter with colorful veggies and herb sprigs. You could also serve them with little ramekins of different dipping sauces like tzatziki or tomato chutney, making them feel extra special.

Make Ahead and Storage

Storing Leftovers

I store leftover Breakfast Egg Muffins with Red Bell Peppers, Scallions, and Feta Recipe in an airtight container in the fridge—usually they last about 4 days without losing flavor or texture. It’s great for busy weekdays when you just want to grab and go.

Freezing

I’ve frozen these muffins successfully by wrapping each one individually in plastic wrap and placing them in a freezer bag. They freeze very well and thaw quickly, making them perfect for meal prep or quick breakfasts when you need them.

Reheating

To reheat, I pop the frozen muffins in the microwave for about 30-45 seconds or until warm throughout. Alternatively, a quick bake at 350°F for 10 minutes refreshes their crispiness without drying them out.

FAQs

Final Thoughts

This Breakfast Egg Muffins with Red Bell Peppers, Scallions, and Feta Recipe has become a staple in my kitchen because it’s easy, flexible, and utterly delicious. I love that you can enjoy a fresh, homemade protein-packed breakfast without spending ages cooking every morning. Trust me, once you try these, you’ll find yourself making them again and again—your mornings just got a whole lot better.

Breakfast Egg Muffins with Red Bell Peppers, Scallions, and Feta Recipe

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• Author: Jessica
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 egg muffins
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

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Description

These Breakfast Egg Muffins are a savory and nutritious morning treat, packed with diced red bell peppers, scallions, and crumbled feta cheese. Lightly seasoned and baked to perfection, they offer a great protein-rich start to your day with minimal prep and cook time.

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Ingredients

Vegetables

• 2 cups diced red bell pepper (about 2 medium)
• ½ cup chopped scallions

Egg Mixture

• 9 large eggs
• 1 garlic clove, grated
• Heaping ½ teaspoon sea salt
• Freshly ground black pepper, to taste
• 3 tablespoons all-purpose flour
• ¾ teaspoon baking powder
• ⅓ cup crumbled feta cheese
• Extra-virgin olive oil, for greasing the pan

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the egg muffins once the mixture is prepared.
2. Prepare Muffin Tin: Grease a nonstick muffin tin generously with extra-virgin olive oil. This prevents sticking and helps with easy removal of the muffins after baking. Then evenly distribute the diced red bell peppers and chopped scallions among the muffin cups.
3. Mix Egg Batter: In a large bowl, whisk together the eggs until smooth. Add the grated garlic, sea salt, and freshly ground black pepper to season. Sprinkle the all-purpose flour and baking powder on top, then whisk gently to combine. It’s okay if some small clumps of flour remain; this will give some nice texture.
4. Fill Muffin Cups: Pour the egg mixture evenly into the muffin cups, filling each about a scant ¼ cup. This quantity should fill all 12 muffin cups comfortably. Next, sprinkle crumbled feta cheese evenly over the top of each muffin cup for a flavorful finish.
5. Bake: Place the muffin tin in the preheated oven and bake for 22 to 24 minutes. The muffins are ready when the eggs have fully set and the tops are slightly golden.
6. Cool and Serve: Allow the egg muffins to cool in the pan for a few minutes before carefully removing them. Serve warm or at room temperature for a delicious breakfast or snack.

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Notes

• Use a nonstick muffin tin or grease it well to prevent sticking.
• These muffins can be refrigerated for up to 3 days and reheated in the microwave.
• Feel free to swap feta with any cheese of your choice or add herbs for extra flavor.
• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
• The baking powder helps the muffins rise slightly; do not skip it for best texture.

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Nutrition

• Serving Size: 1 muffin
• Calories: 95 kcal
• Sugar: 2 g
• Sodium: 210 mg
• Fat: 5 g
• Saturated Fat: 2 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 3 g
• Fiber: 1 g
• Protein: 7 g
• Cholesterol: 165 mg