why make this recipe
Breakfast Egg Muffins are an easy and healthy way to start your day. They are packed with protein and vegetables, making them a nutritious choice. These muffins are also convenient for busy mornings; you can make a batch ahead of time and grab one as you head out the door. Plus, they are versatile and allow for personal touches, so everyone can enjoy their favorite flavors.
how to make Breakfast Egg Muffins
Ingredients:
- Extra-virgin olive oil (for the 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
Directions:
- 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 grated garlic, sea salt, and a few grinds of black pepper. Then, sprinkle the flour and baking powder on top and whisk well to combine. It’s okay if a few clumps of flour remain.
- Divide the egg mixture evenly into the muffin cups, using about a scant ¼ cup in each one.
- Sprinkle the feta cheese on top of the egg mixture in each cup.
- Bake for 22 to 24 minutes or until the eggs are set. Let them cool a bit before removing them from the pan.
how to serve Breakfast Egg Muffins
Breakfast Egg Muffins can be served warm right out of the oven or let them cool completely and store them for later. They pair well with a side of fresh fruit or a light salad for a balanced breakfast. You can also enjoy them on their own or with your favorite hot sauce for an added kick.
how to store Breakfast Egg Muffins
Once cooled, place the Breakfast Egg Muffins in an airtight container. They can be stored in the refrigerator for up to 5 days. For longer storage, freeze the muffins in a single layer on a baking sheet, then transfer them to a freezer-safe bag. They can last up to 3 months in the freezer.
tips to make Breakfast Egg Muffins
- Feel free to mix up the vegetables based on what you have on hand. Spinach, zucchini, or mushrooms work great too!
- For a little more flavor, add herbs like parsley or thyme.
- To make them extra fluffy, make sure to whisk the eggs well.
variation
You can customize these muffins by using different cheeses like cheddar or mozzarella. Adding cooked sausage or bacon can also give them a heartier feel. Try adding spices like paprika or chili powder for a different flavor profile.
FAQs
Can I make these muffins ahead of time?
Yes! Breakfast Egg Muffins can be made ahead of time. Just store them in the fridge or freezer as mentioned above.
How do I reheat the muffins?
To reheat, simply place them in the microwave for about 30 seconds or until warmed through. If frozen, allow to thaw in the fridge overnight before reheating.
Can I use egg substitutes?
Yes, you can use egg substitutes or even tofu for a vegan version of these muffins. Just adjust the other ingredients accordingly to fit your dietary need.
