A warm, inviting aroma envelops your kitchen as these delightful Breakfast Egg Muffins bake in the oven, effortlessly filling your morning with flavor. This recipe takes just about 30 minutes from prep to plate, and the best part is that they are wholesome and packed with colorful vegetables. Ideal for busy mornings, they can be made ahead and enjoyed throughout the week.
These Breakfast Egg Muffins are perfect for anyone looking for a nutritious breakfast option. They make a great dish for meal prep or a leisurely brunch with friends. You can easily store leftovers in the fridge and reheat them for a quick meal.
Why You’ll Love This Recipe
- They are customizable with your favorite vegetables.
- Each bite is fluffy and savory with a salty kick from the feta.
- You can freeze them for easy, grab-and-go breakfasts.
- The recipe is simple and requires minimal kitchen equipment.
What You’ll Need
Gather these ingredients to make your Breakfast Egg Muffins into a wonderful 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 a different cheese if desired.
Substitutions & Swaps
- Substitute spinach for red bell pepper.
- Use green onions in place of scallions.
- Replace feta with goat cheese.
- Almond flour can be used instead of all-purpose flour.
How to Make It
Get ready to whip up a batch of delicious egg muffins!
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Preheat the oven
Preheat the oven to 350°F to ensure an even bake. -
Grease the muffin tin
Grease a nonstick muffin tin with olive oil and evenly divide the peppers and scallions among the muffin cups.
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Whisk the ingredients
In a large bowl, whisk the eggs until combined. Then, add the grated garlic, sea salt, and several grinds of black pepper. Sprinkle the flour and baking powder on top and whisk again, leaving a few clumps of flour. -
Combine the mixtures
Divide the egg mixture evenly into the muffin cups, filling each about a scant ¼ cup. Finally, sprinkle the crumbled feta cheese on top of each muffin. -
Bake the muffins
Bake for 22 to 24 minutes or until the eggs are set. Allow them to cool in the pan before removing.
How to Store It
Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, perfect for long-term storage.
Reheat: Microwave for 30-60 seconds or until warm.
Tips for Best Results
- Ensure the muffin tin is well-greased to prevent sticking.
- Experiment with different vegetables for varied flavors.
- Allow muffins to cool completely before storing.
- Serve warm for the best taste and texture.
Serving Suggestions
- Pair with fresh fruit for a balanced breakfast.
- Serve alongside whole-grain toast or avocado slices.
- Enjoy with your favorite hot sauce for an added kick.
