Breakfast Egg Muffins
Delicious and nutritious Breakfast Egg Muffins made with assorted vegetables and feta cheese, perfect for a quick meal.
Equipment
- nonstick muffin tin
Ingredients
- Extra-virgin olive oil for the pan
- 2 cups diced red bell pepper about 2 medium
- 0.5 cup chopped scallions
- 9 large eggs
- 1 clove garlic grated
- 0.5 teaspoon sea salt heaping
- Freshly ground black pepper
- 3 tablespoons all-purpose flour
- 0.75 teaspoon baking powder
- 0.33 cup crumbled feta cheese
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.
Nutrition
Serving: 1muffinCalories: 150kcalCarbohydrates: 10gProtein: 10gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 250mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 20IUVitamin C: 30mgCalcium: 10mgIron: 8mg
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