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Breakfast Egg Muffins

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Delightful and nutritious Breakfast Egg Muffins filled with vibrant veggies and creamy feta, perfect for meal prep or a quick breakfast.

Ingredients

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  • Extra-virgin olive oil (for greasing 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

  1. Preheat your oven to 350°F (175°C).
  2. Generously grease a nonstick muffin tin with olive oil.
  3. Distribute the diced red bell pepper and chopped scallions evenly among the muffin cups.
  4. In a large bowl, whisk the eggs until well-beaten.
  5. Add the grated garlic, sea salt, and several grinds of black pepper to the egg mixture and stir to combine.
  6. Sprinkle the flour and baking powder over the egg mixture, incorporating thoroughly.
  7. Pour the egg mixture into muffin cups, filling each with about a scant ¼ cup.
  8. Sprinkle crumbled feta cheese on top of each muffin cup.
  9. Bake in the preheated oven for 22 to 24 minutes, or until the eggs are set and the tops are golden.
  10. Allow the muffins to cool slightly before carefully removing them from the pan.

Notes

These muffins can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 2 months.

Nutrition

Find it online: https://www.tastysavvy.com/breakfast-egg-muffins/