Name: Breakfast Egg Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Cuisine: American
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

Breakfast Egg Muffins

These egg muffins are a healthy, delicious breakfast! They're great for meal prep. See the post above for my storage and reheating tips.

40 min total 15 min prep 25 min cook 12

Instructions

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1 Preheat the oven to 350°F.
2 Grease a nonstick muffin tin with olive oil and evenly divide the peppers and scallions among the muffin cups.
3 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.
4 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.
5 Bake for 22 to 24 minutes, or until the eggs are set. Let cool before removing from the pan.