Breakfast Egg Muffins
Delightful egg muffins filled with fresh veggies and tangy feta, perfect for busy mornings.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Total Time: 39 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- Extra-virgin olive oil (for greasing the pan)
- 2 cups diced red bell pepper
- 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
Instructions
- Preheat your oven to 350°F (175°C).
- Generously grease a nonstick muffin tin with olive oil.
- Distribute the diced red bell pepper and chopped scallions evenly among the muffin cups.
- In a large bowl, whisk the eggs until well-beaten.
- Add the grated garlic, sea salt, and several grinds of black pepper to the egg mixture and stir to combine.
- Sprinkle the flour and baking powder over the egg mixture, incorporating thoroughly.
- Pour the egg mixture into muffin cups, filling each with about a scant ¼ cup.
- Sprinkle crumbled feta cheese on top of each muffin cup.
- Bake in the preheated oven for 22 to 24 minutes, or until the eggs are set and the tops are golden.
- Allow the muffins to cool slightly before carefully removing them from the pan.
Notes
For a fluffier texture, let the egg mixture sit for a few minutes before baking. Use silicone muffin cups for easy removal.
Find it online: https://breakfastrecip.com/breakfast-egg-muffins/