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
Step 1
Preheat the oven to 350°F.
Step 2
Grease a nonstick muffin tin with olive oil and evenly divide the peppers and scallions among the muffin cups.
Step 3
In a large bowl, whisk the eggs. Add the garlic, salt, and several grinds of pepper, then sprinkle the flour and baking powder on top. Whisk well to combine. It’s ok if a few clumps of flour remain in the mixture.
Step 4
Divide the egg mixture evenly into the muffin cups (you’ll use about a scant ¼ cup in each one). Sprinkle the feta on top.
Step 5
Bake for 22 to 24 minutes, or until the eggs are set. Let cool before removing from the pan.
Step 6
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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.
