Breakfast Egg Muffins
User Reviews
4.9
Breakfast Egg Muffins
Description
Breakfast Egg Muffins start by greasing a muffin tin and distributing diced red bell peppers and scallions evenly into each cup. A mixture of eggs combined with grated garlic, salt, freshly ground black pepper, all-purpose flour, and baking powder is whisked to combine, with some small lumps remaining acceptable. This batter is poured over the vegetables in the muffin cups, then sprinkled with crumbled feta cheese.
Baked at 350°F for 22 to 24 minutes, the muffins firm up into portable, individual servings. The addition of flour and baking powder gives the muffins a slight structure and prevents them from being as soft as plain baked eggs. Feta contributes a salty and tangy contrast to the mild eggs and sweet peppers.
The muffins cool briefly before removal to maintain shape. This recipe allows preparation in advance and offers a nutritious start to the day with complementary textures and fresh flavors from the combination of peppers, scallions, and cheese.
Ingredients
- extra-virgin olive oil for the pan
- 2 cups red bell pepper about 2 medium, diced
- ½ cup scallions chopped
- 9 egg large
- 1 garlic grated, clove
- sea salt heaping 1/2 teaspoon
- black pepper freshly ground
- 3 tablespoons all-purpose flour
- ¾ teaspoon baking powder
- ⅓ cup feta cheese crumbled
Instructions
- Preheat the oven to 350°F.
- Grease a nonstick muffin tin with olive oil and evenly divide the peppers and scallions among the muffin cups.
- 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.
- 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.
- Bake for 22 to 24 minutes, or until the eggs are set. Let cool before removing from the pan.
User Reviews
Overall Rating
4.9
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