Description
Delightful breakfast egg muffins filled with vibrant red bell peppers, scallions, and feta cheese. Perfect for meal prep and customization!
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
- 3 tablespoons all-purpose flour
- ¾ teaspoon baking powder
- ⅓ cup crumbled feta cheese
Instructions
- Preheat your oven to 350°F.
- Grease a nonstick muffin tin generously with olive oil.
- Evenly divide the diced red bell pepper and chopped scallions among the muffin cups.
- In a large bowl, whisk the eggs together until frothy. Add in the grated garlic, salt, and black pepper.
- Sprinkle the flour and baking powder on top of the egg mixture and whisk to combine.
- Carefully divide the egg mixture evenly into each muffin cup, using about a scant ¼ cup for each one.
- Sprinkle crumbled feta cheese generously on top of each muffin cup.
- Bake in the preheated oven for 22 to 24 minutes, or until the eggs are set and lightly golden on top.
- Let your muffins cool for a few minutes before removing them from the pan.
Notes
These muffins can be stored in the fridge for up to 5 days or frozen for later use.
- 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: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 210mg