Egg Muffins Recipe
Start your day right with these delicious, customizable egg muffins, perfect for busy mornings or weekend brunches.
Ingredients
- 9 large large eggs
- 2 cups diced red bell pepper
- ½ cup chopped scallions
- 1 clove grated garlic
- ¾ teaspoon baking powder
- 3 tablespoons all-purpose flour
- ½ teaspoon sea salt
- to taste freshly ground black pepper
- ⅓ cup crumbled feta cheese
- for greasing extra-virgin olive oil
Instructions
- Preheat your oven to 350°F.
- Grease a nonstick muffin tin with olive oil.
- Divide the diced bell peppers and scallions evenly among the muffin cups.
- In a large bowl, whisk together the large eggs until well combined.
- Add grated garlic, sea salt, and several grinds of black pepper to the eggs.
- Sprinkle the all-purpose flour and baking powder over the egg mixture and whisk well.
- Divide the egg mixture evenly into the muffin cups, using about a scant ¼ cup for each one.
- Top each cup with crumbled feta cheese.
Baking
- Place the muffin tin in the oven and bake for 22 to 24 minutes, or until the eggs are set.
- Once done, let the muffins cool for a few minutes before removing them from the pan.
Notes
- Store the muffins in an airtight container in the fridge.
- They'll stay fresh for up to five days and can be reheated easily in the microwave.
Nutrition
Calories: 150kcalCarbohydrates: 5gProtein: 8gFat: 10gSaturated Fat: 3gSodium: 200mgFiber: 1gSugar: 1g
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