Breakfast Egg Muffins
Total Time
40 mins
Prep Time
15 mins
Cook Time
25 mins
Rating
4.86 out of 5 stars
(62)
Ingredients
12 servings
- 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
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Preparation
Chef’s notes
These breakfast egg muffins are fantastic on the day they’re made. To store in the refrigerator, seal them in an airtight container and refrigerate for up to 3 days. To freeze, seal them in a freezer-safe container or bag and freeze for up to 3 months. To thaw, transfer frozen egg muffin cups to the fridge to thaw overnight. To reheat, warm them in the microwave for around 30 seconds.
Keep the quantity of veggies constant. Don’t add more than 2 1/2 cups diced veggies to the muffin cups.
Chop it all small so that the veggies disperse throughout the muffins.
Avoid adding too much moisture. Steer clear of raw tomato! It’s too wet and makes them soggy.
Changing the cheese is simpler. Top off these egg muffins with goat cheese, shredded cheddar cheese, Parmesan cheese, or pepper jack instead.