These Breakfast Egg Muffins are a quick, colorful, and protein-packed way to start your day. Each bite is light, fluffy, and full of flavor from sweet bell peppers, scallions, and creamy feta. Perfect for meal prep or busy mornings when you need something hearty and healthy on the go.
Table of Contents
Table of Contents
Ingredients
- 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
- 3 tablespoons all-purpose flour
- ¾ teaspoon baking powder
- ⅓ cup crumbled feta cheese
Instructions
Step 1: Prep the Pan and Veggies
Preheat your oven to 350°F. Lightly grease a nonstick muffin tin with olive oil. Evenly divide the diced bell peppers and chopped scallions into the muffin cups.
Step 2: Whisk the Egg Mixture
In a large mixing bowl, whisk the eggs until smooth. Add the grated garlic, sea salt, and a few grinds of black pepper. Sprinkle the flour and baking powder on top, then whisk again until combined. Don’t worry if a few small lumps remain it helps the muffins stay tender.
Step 3: Fill and Bake
Pour the egg mixture evenly into each muffin cup, filling about ¾ full. Top each with crumbled feta cheese.
Bake for 22–24 minutes, until the muffins are puffed and set in the center. Let them cool in the pan for a few minutes before gently removing.
Serve warm, or store for grab-and-go breakfasts all week!
Tip:
These muffins reheat beautifully in the microwave or air fryer. Try swapping in spinach, mushrooms, or shredded cheese for easy variations.
Breakfast Egg Muffins
Equipment
- 12-cup muffin tin Nonstick preferred
- mixing bowl
- whisk
- measuring cups and spoons
- Oven Preheated to 350°F
Ingredients
- Extra-virgin olive oil, for the pan
- 2 cups diced red bell pepper (about 2 medium)
- 1/2 cup chopped scallions
- 9 large eggs
- 1 clove garlic, grated
- 1/2 teaspoon sea salt, heaping
- freshly ground black pepper
- 3 tablespoons all-purpose flour
- 3/4 teaspoon baking powder
- 1/3 cup crumbled feta cheese
Instructions
- Preheat the oven to 350°F (177°C).
- Grease a nonstick 12-cup muffin tin with olive oil. Divide bell peppers and scallions evenly among the cups.
- Whisk eggs in a large bowl until smooth. Add grated garlic, salt, and several grinds of pepper. Sprinkle in flour and baking powder; whisk until mostly smooth (a few small lumps are fine).
- Pour the egg mixture into the muffin cups, about scant 1/4 cup per cup. Sprinkle feta over the top.
- Bake 22–24 minutes, until set and lightly puffed. Cool in the pan a few minutes, then loosen edges and remove. Serve warm or cool completely for storage.