Breakfast Egg Muffins
A simple, savory egg cake baked in a muffin tin, perfect for make-ahead breakfasts.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Total Time: 39 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Extra-virgin olive oil (for 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
- Preheat the oven to 350°F.
- Grease a nonstick muffin tin with olive oil. Divide the diced red bell pepper and scallions evenly among the muffin cups.
- In a large bowl, crack and whisk the eggs until combined. Add grated garlic, sea salt, and black pepper.
- Sprinkle the flour and baking powder over the eggs and whisk well to combine.
- Divide the egg mixture evenly into the muffin cups, about a scant ¼ cup per cup. Sprinkle crumbled feta on top.
- Bake for 22 to 24 minutes, or until the eggs are set and a toothpick comes out clean.
- Let the muffins cool in the tin for a few minutes before removing to a rack to finish cooling.
Notes
Store leftovers in an airtight container for 3–4 days in the refrigerator or freeze them for up to 2 months.
Find it online: https://www.wholesomeeasy.com/breakfast-egg-muffins/