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Egg Muffins

Diner-StyleOvenVegetarian
Time :40 minutes
Yield :12 servings
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Soft, freshly baked breakfast muffin with visible bits of tomato, green pepper, and cheese, held by a hand, with plates of similar muffins and a yellow drink in the blurred background.

The Scoop

Meet the breakfast that gives you no excuses to skip breakfast.
These Egg Muffins are fluffy, savory little pockets of eggs, sweet bell pepper, scallions, and salty feta, baked until perfectly set and ready to grab on the way out the door.
They’re low-effort, endlessly adaptable, and particularly good at turning a busy morning into one where you at least managed to eat breakfast.
Hack it:
Change the cheese: Swap feta for cheddar, goat cheese, mozzarella, or Parmesan depending on what you have lurking in the fridge.
Make them Mediterranean: Add chopped spinach, sun-dried tomatoes, and a little oregano to the pepper and scallion mixture.
Turn them into a breakfast burrito: Bake the muffins, chop them up, and tuck them into a warm tortilla with avocado, salsa, and cheese.
Add some meat: Fold in cooked bacon, ham, breakfast sausage, or leftover roasted chicken. Just make sure anything you add is already cooked.
Leftovers:
Breakfast Sandwich: Split an English muffin, add a warmed egg muffin, avocado, and cheese, then toast until everything is melty.
Egg Muffin Hash: Chop leftover muffins and crisp them in a skillet with potatoes, onions, and peppers.
Loaded Toast: Smash avocado onto toast, top with a sliced egg muffin and feta, then finish with chili flakes and a squeeze of lemon.

Ingredients

  • extra-virgin olive oil, to taste, for greasing the pan
  • 2 medium red bell peppers, diced
  • 1/2 cup scallions, chopped
  • 9 large eggs
  • 1 clove garlic, grated
  • sea salt, to taste
  • ground black pepper, to taste
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/3 cup feta cheese, crumbled

Directions

  • Preheat the oven to 350 degrees F.
  • Grease a nonstick muffin tin with the olive oil.
  • Evenly divide the red bell peppers and the scallions between the muffin cups.
  • In a large bowl, add the eggs and whisk them until beaten well.
  • Add the garlic, the salt, and the black pepper to the eggs and whisk to combine.
  • Sprinkle the flour and the baking powder on top of the eggs and whisk well to combine.
  • Divide the egg mixture evenly into the muffin cups.
  • Sprinkle the feta evenly on top of the egg mixtures in the cups.
  • Bake until the eggs are set, about 22-24 minutes.
  • Allow the Egg Muffins to cool slightly before serving.
  • Serve.
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