Description
Wholesome and flavorful Breakfast Egg Muffins packed with red bell peppers, scallions, and feta cheese, perfect for busy mornings or brunch.
Ingredients
Scale
- Extra-virgin olive oil (for the pan)
- 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
Instructions
- Preheat your oven to 350°F, filling your kitchen with warmth and anticipation.
- Grease a nonstick muffin tin with a splash of olive oil.
- Evenly divide the diced red bell peppers and chopped scallions among the muffin cups.
- In a large mixing bowl, whisk the eggs until light and frothy.
- Add in the grated garlic, sea salt, and pepper.
- Sprinkle the flour and baking powder on top of the egg mixture and whisk well.
- Divide the egg mixture evenly into the muffin cups, about a scant ¼ cup in each one.
- Don’t forget to sprinkle the crumbled feta on top.
- Bake for 22 to 24 minutes, or until the eggs are set and the tops are golden.
Notes
These muffins can be stored in the fridge for up to 5 days or frozen for up to 2 months. Reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 186mg