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Breakfast Egg Muffins with Red Bell Peppers and Feta Recipe

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4.2 from 32 reviews

Delicious and protein-packed breakfast egg muffins made with red bell pepper, scallions, feta cheese, and a touch of garlic. These savory muffins are perfect for a quick, nutritious breakfast or snack and are easy to prepare ahead of time.

  • Total Time: 30 minutes
  • Yield: 12 egg muffins

Ingredients

Vegetables

  • 2 cups diced red bell pepper (about 2 medium)
  • ½ cup chopped scallions
  • 1 garlic clove, grated

Egg Mixture

  • 9 large eggs
  • Heaping ½ teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 3 tablespoons all-purpose flour
  • ¾ teaspoon baking powder

Other Ingredients

  • Extra-virgin olive oil, for the pan
  • ⅓ cup crumbled feta cheese

Instructions

  1. Prepare the Vegetables: Dice the red bell peppers and chop the scallions finely. Grate the garlic clove to release its aromatic flavor.
  2. Mix the Egg Base: In a large bowl, crack all 9 eggs and whisk them together until smooth. Add the grated garlic, sea salt, and freshly ground black pepper. Whisk again to combine well.
  3. Add Dry Ingredients: Sprinkle in the all-purpose flour and baking powder into the egg mixture. Whisk thoroughly to ensure the mixture is slightly thickened and free of lumps.
  4. Combine Veggies and Cheese: Gently fold the diced red bell peppers, chopped scallions, and crumbled feta cheese into the egg mixture until evenly distributed.
  5. Prepare the Pan: Lightly grease a muffin pan with extra-virgin olive oil to prevent sticking and to add a subtle flavor.
  6. Fill Muffin Cups: Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
  7. Bake the Muffins: Preheat your oven to 350°F (175°C). Place the muffin pan in the oven and bake for 18 to 22 minutes, or until the egg muffins are set and lightly golden on top.
  8. Cool and Serve: Remove the muffins from the oven and let them cool slightly before carefully removing from the pan. Serve warm or store for later enjoyment.

Notes

  • You can substitute feta cheese with goat cheese or shredded cheddar for different flavors.
  • Feel free to add cooked bacon or sausage for non-vegetarian options.
  • These muffins can be stored in the refrigerator for up to 4 days and reheated in the microwave.
  • To make it gluten-free, replace all-purpose flour with almond flour or gluten-free flour blend.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/breakfast-egg-muffins-with-red-bell-peppers-and-feta-recipe/