Delicious Breakfast Egg Muffins for a Quick, Healthy Start
These Breakfast Egg Muffins combine fresh vegetables and creamy feta for a nutritious, protein-packed start to your day.
Equipment
- 12-cup muffin tin
- - Mixing bowl
- Whisk
Ingredients
For the Muffin Base
- 1 tablespoon extra-virgin olive oil for greasing the muffin tin
- 0.5 teaspoon sea salt enhances flavor
- freshly ground black pepper to taste
- 3 tablespoons all-purpose flour provides structure
- 0.75 teaspoon baking powder ensures rise
For the Veggies
- 1 diced red bell pepper provides flavor and color
- 0.5 chopped scallions adds onion flavor
- 1 clove grated garlic intensifies flavor
For the Creaminess
- 0.33 cup crumbled feta cheese offers tangy taste
Instructions
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 12-cup muffin tin with olive oil or cooking spray.
- Dice the red bell pepper and scallions finely; distribute them among the muffin cups.
- Whisk together the eggs, grated garlic, sea salt, and black pepper in a large bowl. Sprinkle the flour and baking powder over the egg mixture and whisk until just combined.
- Pour approximately ¼ cup of the egg mixture into each muffin cup and sprinkle the feta cheese on top.
- Bake for 22 to 24 minutes, or until muffins are puffed and set.
- Cool slightly in the pan before gently removing them with a butter knife.
- Optional: Serve warm alongside fresh fruit or a dollop of Greek yogurt.
Notes
These muffins are perfect for meal prep and can be customized with different vegetables and cheeses.