Breakfast Egg Muffins

A delightful morning aroma fills the kitchen as these Breakfast Egg Muffins bake to perfection. This recipe, taking just about 30 minutes from start to finish, combines fresh vegetables and eggs into a portable and nutritious meal. They work well for busy mornings, providing a balanced option that’s easy to enjoy on the go.

This recipe is perfect for anyone looking for a quick breakfast solution or meal prep idea. Whip them up at the start of the week for a hassle-free breakfast every day. They can be stored in the fridge for several days or even frozen for longer enjoyment.

Why You’ll Love This Recipe

• They’re packed with colorful vegetables, making every bite a treat.
• The muffins are fluffy with a slightly creamy texture from the eggs and feta.
• They are easy to customize with your favorite ingredients.
• Perfect for meal prep—just grab and go!

What You’ll Need

Gather these ingredients for a delicious start to your day.

For the Muffins

• 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, to taste
• 3 tablespoons all-purpose flour
• ¾ teaspoon baking powder
• ⅓ cup crumbled feta cheese

Use more or less garlic based on preference.

Substitutions & Swaps

• Replace red bell pepper with green or yellow peppers.
• Swap scallions for diced onions if unavailable.
• Use Greek yogurt instead of feta for a creamy alternative.
• Use gluten-free flour for a gluten-free option.

How to Make It

Here’s a simple guide to creating your Breakfast Egg Muffins.

1. Preheat the Oven
   Preheat your oven to 350°F (175°C) to prepare for baking.

2. Grease the Muffin Tin
   Grease a nonstick muffin tin with olive oil and evenly divide the diced peppers and scallions among the muffin cups.

3. Whisk the Eggs
   In a large bowl, whisk the eggs until well combined. Add the grated garlic, sea salt, and several grinds of black pepper.

4. Incorporate Dry Ingredients
   Sprinkle the flour and baking powder on top of the egg mixture. Whisk well to combine, allowing for a few clumps of flour to remain.

5. Fill the Muffin Cups
   Divide the egg mixture evenly into the prepared muffin cups, using about a scant ¼ cup for each.

6. Add Feta Cheese
   Sprinkle the crumbled feta cheese on top of each muffin cup before baking.

7. Bake
   Bake for 22 to 24 minutes, or until the eggs are set. Let cool for a few minutes before carefully removing from the pan.

How to Store It

Fridge: Store for up to 5 days in airtight container.
Freezer: Yes, they freeze well for up to 3 months.
Reheat: Microwave for 30–60 seconds or until warmed through.

Tips for Best Results

• Ensure your muffin tin is well-greased to prevent sticking.
• Experiment with different vegetables based on what you have on hand.
• Don’t overmix the egg batter for fluffier muffins.
• Let muffins cool slightly before removing for easier handling.

Serving Suggestions

• Serve with a side of fresh fruit for a balanced meal.
• Pair with avocado toast for added healthy fats.
• Enjoy with a hot cup of coffee or herbal tea for a cozy morning.