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Breakfast Egg Muffins

Delicious and customizable breakfast egg muffins packed with veggies and feta, perfect for meal prep or a quick bite on the go.
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Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 9 large eggs 9 large eggs Whisked until light and frothy
  • 2 cups 2 cups diced red bell pepper About two medium red bell peppers
  • ½ cup ½ cup chopped scallions Chopped
  • 1 clove 1 garlic clove, grated Add for flavor
  • ½ teaspoon ½ teaspoon sea salt Adjust to taste
  • 1 teaspoon Freshly ground black pepper To taste
  • 3 tablespoons 3 tablespoons all-purpose flour To thicken the mixture
  • ¾ teaspoon ¾ teaspoon baking powder Helps the muffins rise
  • ⅓ cup ⅓ cup crumbled feta cheese Can substitute with other cheeses

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a nonstick muffin tin generously with olive oil.
  3. Divide the diced red peppers and chopped scallions evenly across the muffin cups.
Mixing
  1. In a large bowl, whisk the eggs until they're light and frothy.
  2. Add in the grated garlic, sea salt, and freshly cracked pepper.
  3. Sprinkle the flour and baking powder over the egg mixture and whisk until combined.
Filling Muffin Cups
  1. Evenly distribute the egg mixture into the muffin cups — about a scant ¼ cup each.
  2. Sprinkle the crumbled feta cheese on top of each muffin.
Baking
  1. Bake for 22 to 24 minutes, or until the eggs have puffed up and are just set.
  2. Let cool slightly, then gently remove them from the tin.

Notes

These muffins can be customized with different vegetables or cheeses. They can be stored in the fridge for up to five days, or frozen for longer storage.