Description
These Breakfast Egg Muffins are a nutritious and flavorful way to start your day. Packed with diced red bell peppers, scallions, and a touch of crumbled feta cheese, they make a convenient meal prep option that is both satisfying and quick to prepare. Baked to perfection, these muffins are light, fluffy, and an excellent source of protein to fuel your morning.
Ingredients
Scale
Vegetables
- 2 cups diced red bell pepper (about 2 medium)
- ½ cup chopped scallions
- 1 garlic clove (grated)
Egg Mixture
- 9 large eggs
- Heaping ½ teaspoon sea salt
- Freshly ground black pepper (to taste)
- 3 tablespoons all-purpose flour
- ¾ teaspoon baking powder
Cheese
- ⅓ cup crumbled feta cheese
Other
- Extra-virgin olive oil (for greasing the pan)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the egg muffins evenly.
- Prepare Muffin Tin: Grease a nonstick muffin tin thoroughly with extra-virgin olive oil to prevent sticking. Evenly divide the diced red bell peppers and chopped scallions among the muffin cups, distributing the vegetables well.
- Mix Egg Base: In a large mixing bowl, whisk together the 9 large eggs until smooth. Add the grated garlic, sea salt, and freshly ground black pepper. Then sprinkle the all-purpose flour and baking powder on top and whisk again. It’s fine if some small clumps of flour remain.
- Assemble Muffins: Pour the egg mixture evenly into each muffin cup, using about a scant ¼ cup per cup. The mixture should cover the vegetables partially. Then sprinkle crumbled feta cheese over the top of each muffin cup for a tangy finish.
- Bake: Place the muffin tin in the preheated oven and bake for 22 to 24 minutes. Check that the eggs are fully set by inserting a toothpick or knife — it should come out clean without any uncooked eggs.
- Cool and Serve: Remove the muffins from the oven and allow them to cool slightly before carefully removing them from the pan. Serve warm or store for meal prep.
Notes
- These egg muffins are perfect for meal prep as they store well and can be reheated quickly.
- To reheat, microwave for about 30-45 seconds or until warmed through.
- You can substitute feta cheese with other cheeses like cheddar or goat cheese as per preference.
- For added flavor, consider adding herbs such as parsley or basil to the egg mixture.
- Make sure not to overfill the muffin cups to prevent spilling during baking.
Nutrition
- Serving Size: 1 muffin
- Calories: 110 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 185 mg
