Breakfast Egg Muffins
Healthy and delicious Breakfast Egg Muffins, perfect for meal prep.
Equipment
- Muffin tin
- Mixing bowl
- whisk
Ingredients
Vegetables
- 2 cups diced red bell pepper about 2 medium
- ½ cup chopped scallions
Eggs
- 9 large eggs
Spices and Condiments
- 1 clove garlic grated
- ½ teaspoon sea salt heaping
- freshly ground black pepper
Baking Ingredients
- 3 tablespoons all-purpose flour
- ¾ teaspoon baking powder
Cheese
- ⅓ cup crumbled feta cheese
Cooking Oil
- extra-virgin olive oil for the pan
Instructions
Cooking Steps
- Preheat the oven to 350°F.
- Grease a nonstick muffin tin with olive oil and evenly divide the peppers and scallions among the muffin cups.
- 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.
- 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.
- Bake for 22 to 24 minutes, or until the eggs are set. Let cool before removing from the pan.
Notes
These egg muffins are great for meal prep, and you can store them in the fridge for a quick breakfast throughout the week.
Nutrition
Serving: 1muffinCalories: 120kcalCarbohydrates: 5gProtein: 8gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 250IUVitamin C: 25mgCalcium: 100mgIron: 1mg
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