Breakfast Egg Muffins

Breakfast Egg Muffins

from loveandlemons.com
Breakast
40 min
12 servings

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

Ingredients

  • extra-virgin olive oil (for the pan)
  • 2 cupsdiced red bell pepper (about 2 medium)
  • ½ cupchopped scallions
  • 9 largeeggs
  • 1garlic clove (grated)
  • heaping ½ teaspoon sea salt
  • freshly ground black pepper
  • 3 tablespoonsall-purpose flour
  • ¾ teaspoonbaking powder
  • ⅓ cupcrumbled feta cheese

Directions

  1. 1

    Preheat the oven to 350°F.

  2. 2

    Grease a nonstick muffin tin with olive oil and evenly divide the peppers and scallions among the muffin cups.

  3. 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. 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. 5

    Bake for 22 to 24 minutes, or until the eggs are set. Let cool before removing from the pan.