Delicious Breakfast Egg Muffins: Customize for Your Cravings
Delicious Breakfast Egg Muffins packed with protein and customizable to suit your cravings.
Equipment
- Muffin tin
- Mixing bowl
- Whisk
Ingredients
For the Base
- 1 tablespoon extra-virgin olive oil to grease muffin pan
- 9 large eggs main protein source
- 0.5 teaspoon sea salt heaping
- cracked freshly ground black pepper to taste
- 3 tablespoons all-purpose flour optional, can substitute
- 0.75 teaspoon baking powder for fluffiness
For the Veggies
- 2 cups diced red bell pepper about 2 medium
- 0.5 cup chopped scallions for flavor enhancement
- 1 clove grated garlic fresh or powdered
For the Creaminess
- 0.33 cup crumbled feta cheese for richness
Instructions
Directions
- Preheat your oven to 350°F (175°C) and grease a nonstick muffin tin with extra-virgin olive oil to prevent sticking.
- Add the diced red bell pepper and chopped scallions, distributing them evenly into each muffin cup.
- Whisk together the large eggs, grated garlic, sea salt, and freshly ground black pepper in a large bowl.
- Sprinkle the flour and baking powder on top, then whisk until just combined.
- Pour the egg mixture evenly into the muffin cups, filling each about ¼ cup full.
- Sprinkle the crumbled feta cheese on top of each cup.
- Bake in the preheated oven for 22 to 24 minutes, or until the muffins are puffed and the eggs are set.
- Cool them slightly and then use a butter knife to gently loosen the edges before removing the muffins from the tin.
Notes
Optional: Serve warm with sliced avocado for extra creaminess.