egg muffins recipe

This egg muffins recipe is healthy and delicious! It&#39;s a great easy breakfast recipe for meal prep--see the post above for my tips on how to store and reheat the muffins.

Breakfast Egg Muffins

Extra-virgin olive oil (for the pan)

red bell pepper (about 2 medium)

scallions

eggs

garlic (grated)

Heaping ½ teaspoon sea salt

black pepper

all-purpose flour

baking powder

feta cheese

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.

Loaded egg muffins have so much flavor from colorful vegetables and tangy feta cheese. This meal prep-friendly breakfast recipe is ideal for busy mornings.

Egg Muffins

half and half ((79 milliliters))

salt

baby spinach (chopped (20 grams))

red bell pepper ((74 grams))

onion ((37 grams))

oz feta (crumbled (112 grams))

Preheat the oven to 350°F. Grease a 12-cup muffin pan with butter or baking spray.

In a medium bowl, whisk together the eggs, half and half, salt, and black pepper. Stir in the spinach, bell pepper, onion, and half of the cheese.

Divide the mixture evenly among the muffin cups. Sprinkle tops with the remaining cheese.

Bake for 25 minutes or until the eggs are set. Serve immediately or let cool completely and refrigerate in an air-tight container for up to 5 days.

Easy and great taking!  I used cheddar cheese.

Simply scrumptious! Easy, quick and everyone loved them. What makes these so delicious is the egg mixture; it bakes up so fluffy + tasteful! There was no measure for the feta so I used about a cup which made these a little on the salty side, even though I rinsed the brine off the cheese, (Dodoni Feta from Costco - the best I have ever eaten) so next time, I'll use less salt because we love lots of feta. I used what I had on hand: green peppers, ham, grape tomatoes; I am excited to use the ingredients listed in this recipe next time as spinach/feta/onions are a great taste combo. Thank you for providing this recipe; it's a keeper!

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Breakfast Egg Muffins

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