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4.9 from 237 votes

Breakfast Egg Muffins

These egg muffins are a healthy, delicious breakfast! They're great for meal prep. See the post above for my storage and reheating tips.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 12
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 350°F.
  2. Grease a nonstick muffin tin with olive oil and evenly divide the peppers and scallions among the muffin cups.
  3. In a large bowl, whisk the eggs. Add the garlic, salt, and several grinds of pepper, then sprinkle the flour and baking powder on top. Whisk well to combine. It’s ok if a few clumps of flour remain in the mixture.
  4. Divide the egg mixture evenly into the muffin cups (you’ll use about a scant ¼ cup in each one). Sprinkle the feta on top.
  5. Bake for 22 to 24 minutes, or until the eggs are set. Let cool before removing from the pan.