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.
Ingredients
Scale
Vegetables
- 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, to taste
- 3 tablespoons all-purpose flour
- ¾ teaspoon baking powder
- ⅓ cup crumbled feta cheese
- Extra-virgin olive oil, for greasing the pan
Egg Mixture
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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
