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Breakfast Egg Muffins

Delicious Breakfast Egg Muffins for a Quick Morning Boost

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These Breakfast Egg Muffins are a protein-packed, tasty breakfast option perfect for hectic mornings.
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Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 tablespoon extra-virgin olive oil to grease muffin tin
  • 1 cup diced red bell pepper or substitute with zucchini or spinach
  • 1 cup chopped scallions or substitute with green onions or chives
  • 9 large eggs the main ingredient for protein
  • 1 clove grated garlic omit for milder taste
  • 0.5 teaspoon sea salt heaping, adjust to taste
  • to taste freshly ground black pepper
  • 3 tablespoons all-purpose flour substitute gluten-free if needed
  • 0.75 teaspoon baking powder for fluffiness
  • 0.33 cup crumbled feta cheese or substitute with goat cheese or cheddar
Optional Add-Ins
  • to taste cooked meats such as ham or sausage
  • to taste different cheeses like Gruyère or cheddar

Equipment

  • muffin tin
  • Mixing Bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a nonstick muffin tin with olive oil.
  2. Evenly distribute the diced red bell pepper and chopped scallions among the muffin cups.
  3. In a mixing bowl, whisk together the eggs, grated garlic, sea salt, and black pepper until frothy.
  4. Sprinkle the flour and baking powder over the egg mixture and mix gently until just combined.
  5. Pour the egg mixture into each muffin cup filling them about three-quarters full.
  6. Sprinkle crumbled feta cheese over the tops of each muffin cup.
  7. Bake for 22 to 24 minutes or until the eggs are set and lightly puffed.
  8. Remove from the oven and let cool before serving.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 10gProtein: 8gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 180mgSodium: 250mgPotassium: 120mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Store leftover muffins in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

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