Description
These breakfast egg muffins are my go-to morning ritual the kind of recipe that greets you with a hug. They’re fluffy, savory, and gently kissed by feta, bell pepper, and scallions. What I love most is how they turn everyday eggs into something portable, playful, and full of promise. Perfect for busy mornings or lazy brunches, they bring a touch of calm to the chaos.
Ingredients
Units
Scale
- Extra-virgin olive oil, for greasing
- 2 cups diced red bell pepper (about 2 medium)
- 1/2 cup chopped scallions
- 9 large eggs
- 1 garlic clove, grated
- Heaping 1/2 teaspoon sea salt
- Freshly ground black pepper
- 3 tablespoons all-purpose flour
- 3/4 teaspoon baking powder
- 1/3 cup crumbled feta cheese
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a nonstick muffin tin with olive oil.
- Divide the diced peppers and scallions evenly among the muffin cups.
- In a large mixing bowl, whisk the eggs until smooth.
- Add the grated garlic, sea salt, and a few grinds of black pepper.
- Sprinkle the flour and baking powder over the eggs. Whisk again until mostly smooth it’s okay if a few flour specks remain.
- Pour the egg mixture into each muffin cup, filling just under the rim (about ¼ cup per muffin).
- Top each with a sprinkle of feta.
- Bake for 22 to 24 minutes, or until the tops are puffed and set.
- Cool slightly in the pan before gently removing.
Notes
Store in an airtight container in the fridge for up to 4 days, or freeze individually wrapped muffins for up to 2 months. Reheat in the microwave (30–40 seconds), oven (325°F for 8–10 minutes), or toaster oven. Customize with veggies, herbs, or cheese to suit your taste. Don’t worry if the tops look rustic that’s part of the charm.
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 1g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 140mg
