Delicious Breakfast Egg Muffins for Easy Meal Prep Magic
These Breakfast Egg Muffins are a quick and customizable meal prep solution, perfect for busy mornings.
Equipment
- Muffin tin
- Mixing bowl
- Whisk
- Measuring cups
- Measuring spoons
Ingredients
For the Muffins
- 2 tablespoons extra-virgin olive oil for greasing the muffin tin
- 2 cups diced red bell pepper about 2 medium; can swap with zucchini or mushrooms
- 0.5 cup chopped scallions or green onions as an alternative
- 9 large eggs the main protein source
- 1 clove garlic, grated for flavor; can skip if preferred
- 0.5 teaspoon sea salt adjust to taste
- freshly ground black pepper to taste
- 3 tablespoons all-purpose flour can substitute with whole wheat flour
- 0.75 teaspoon baking powder ensure it’s fresh
- 0.33 cup crumbled feta cheese can use other cheese options like cheddar
Instructions
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 12-cup muffin tin generously with olive oil or cooking spray.
- Finely dice the red bell pepper and scallions, and distribute them among the muffin cups.
- In a mixing bowl, whisk together the eggs, garlic, salt, black pepper, flour, and baking powder until combined.
- Pour a scant ¼ cup of the egg mixture into each muffin cup, covering the veggies.
- Sprinkle crumbled feta cheese over the top of the egg mixture in each cup.
- Bake for 22-24 minutes, or until muffins are puffed up and golden.
- Allow to cool for a few minutes before removing from the tin and enjoy!
Notes
Muffins can be stored in an airtight container in the fridge for up to 5 days or frozen for longer storage. Reheat in the microwave for 30-60 seconds before serving.