Breakfast Egg Muffins
Breakfast Egg Muffins are a healthy, delicious breakfast perfect for meal prep.
Equipment
- Muffin tin
Ingredients
Vegetables
- 2 medium red bell pepper, diced
- ½ cup scallions, chopped
Egg Mixture
- 9 large eggs
- 1 clove garlic, grated
- ½ teaspoon sea salt heaping
- freshly ground black pepper
- 3 tablespoons all-purpose flour
- ¾ teaspoon baking powder
- ⅓ cup feta cheese, crumbled
Cooking Fat
- extra-virgin olive oil, for the pan
Instructions
Cooking 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.
Notes
These egg muffins are great for meal prep. Refer to the post for storage and reheating tips.
Nutrition
Serving: 1muffinCalories: 120kcalCarbohydrates: 5gProtein: 8gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 200mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1mg
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