Breakfast Egg Muffins
Nutritious and convenient breakfast egg muffins packed with protein and vegetables.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Total Time: 34 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- Extra-virgin olive oil (for greasing the pan)
- 2 cups diced red bell pepper
- 1/2 cup chopped scallions
- 9 large eggs
- 1 garlic clove, grated
- Heaping 1/2 teaspoon sea salt
- Freshly ground black pepper to taste
- 3 tablespoons all-purpose flour
- 3/4 teaspoon baking powder
- 1/3 cup crumbled feta cheese
Instructions
- Preheat the oven to 350 degrees F.
- Grease a nonstick muffin tin with olive oil.
- Evenly divide diced red bell peppers and chopped scallions among the muffin cups.
- In a large bowl, whisk together the eggs, grated garlic, sea salt, and black pepper.
- Sprinkle flour and baking powder over the egg mixture and whisk until well combined.
- Divide the egg mixture evenly into each muffin cup, filling to about 3/4 full.
- Top each cup with crumbled feta cheese.
- Bake for 22 to 24 minutes or until the eggs are set and golden.
- Let cool before carefully removing the muffins from the pan.
Notes
Can be made in batches and stored in the fridge for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 80
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 160mg
Find it online: https://easyumrecipes.com/breakfast-egg-muffins/