Breakfast Egg Muffins

Name: Breakfast Egg Muffins
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Ingredients: 12 large eggs; 1 teaspoon kosher salt; 4 scallions, thinly sliced (about 1 cup); 1 small red bell pepper, diced; 1 small green bell pepper, diced; 1/4 teaspoon freshly ground black pepper; hot sauce (optional); 1½ cups grated pepper jack or cheddar cheese

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Prep Time: 8 minutes

Cook Time: 12 minutes

Total: 20 minutes

Servings: 12

Author : Kylie Sakaida

breakfast brunch easy

Ingredients

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12 large eggs1 teaspoon kosher salt4 scallions, thinly sliced (about 1 cup)1 small red bell pepper, diced1 small green bell pepper, diced1/4 teaspoon freshly ground black pepperhot sauce (optional)1½ cups grated pepper jack or cheddar cheese

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Instructions

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Step 1

Preheat the oven to 375 F. If not using a silicone muffin pan, line 12 cups of a regular muffin tin with paper liners.

Step 2

In a large bowl, whisk together the eggs and salt. Whisk in the scallions, both bell peppers, black pepper and a few dashes of hot sauce (if using).

Step 3

Transfer the mixture to a measuring cup with a spout and divide the egg mixture among the muffin cups, filling them about three-quarters full. Evenly sprinkle the cheese over the egg mixture.

Step 4

Bake until puffy and golden brown around the edges, about 12 minutes. Serve immediately. Excerpted from ‘SO EASY SO GOOD: Delicious Recipes and Expert Tips for Balanced Eating’. Copyright © 2025 Kylie Sakaida. Photography copyright © 2025 by Kristin Teig. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.