Contents
Introduction
Start your day on a delicious note with these versatile Breakfast Egg Muffins. Packed with veggies and cheese, these muffins are not only satisfying but also easy to make. They can be prepared in advance, making them an ideal choice for busy mornings. Enjoy them warm or at room temperature for a quick and nutritious meal!
Ingredients
– Extra-virgin olive oil, for greasing 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
Prep Time
20 minutes
Cook Time
22 to 24 minutes
Total Time
Approximately 45 minutes
Yield
12 muffins
These Breakfast Egg Muffins are a wonderful way to incorporate healthy ingredients into your morning routine. Give this recipe a try and enjoy a filling breakfast that can easily become a staple in your meal prep!
Detailed Directions and Instructions
1. Preheat the oven
Set your oven to 350°F (175°C).
2. Prepare the muffin tin
Grease a 12-cup nonstick muffin tin with olive oil.
3. Distribute vegetables
Evenly divide the diced red bell peppers and chopped scallions among the muffin cups.
4. Mix the egg batter
In a large bowl, whisk together the eggs, grated garlic, sea salt, and several grinds of black pepper. Sprinkle the all-purpose flour and baking powder over the mixture and whisk well to combine. It’s okay if a few lumps remain.
5. Fill the muffin cups
Pour the egg mixture into each muffin cup, filling them about three-quarters full.
6. Add cheese
Sprinkle the crumbled feta cheese evenly over the tops of the muffins.
7. Bake
Place the muffin tin in the preheated oven and bake for 22 to 24 minutes, or until the eggs are set and the tops are lightly golden.
8. Cool and serve
Allow the muffins to cool in the pan for a few minutes before removing them. Serve warm or at room temperature.
Notes
Make ahead
These egg muffins are perfect for a protein-packed breakfast and can be made ahead for a quick and easy morning meal.
Vegetable options
Feel free to customize the recipe by adding other vegetables such as spinach, zucchini, or mushrooms according to your preference.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 4 days. They can also be frozen for longer storage.
Cook techniques
Preheating the oven
Properly preheating the oven ensures that your egg muffins cook evenly and achieve the right texture. For this recipe, set the temperature to 350°F (175°C).
Greasing the muffin tin
Using extra-virgin olive oil to grease the muffin tin helps prevent the egg muffins from sticking. This step is crucial for easy removal after baking.
Distributing vegetables
Evenly distributing the diced vegetables in each muffin cup helps to ensure that every bite is flavorful and packed with nutrition.
Mixing the egg batter
Whisking the eggs with seasonings and dry ingredients thoroughly helps to combine flavors and create a uniform batter. A few lumps are fine, but the mixture should be well-blended.
Filling muffin cups
Fill each muffin cup about three-quarters full to allow space for the muffins to rise while baking. Overfilling can lead to muffins that overflow and create a mess in the oven.
Adding cheese
Sprinkling crumbled feta cheese on top before baking adds richness and flavor to the muffins. It will also create a delightful golden crust on top.
Baking
Baking the muffins for 22 to 24 minutes ensures they are fully set in the center and lightly golden on top. Monitoring the baking time helps prevent overcooking.
Cooling and serving
Allowing the muffins to cool slightly in the pan before removing them helps retain their shape and prevents them from breaking apart.
FAQ
Can I use different vegetables in the muffin recipe?
Yes, feel free to substitute or add vegetables such as spinach, zucchini, or mushrooms according to your preference.
How can I store leftover egg muffins?
Store the egg muffins in an airtight container in the refrigerator for up to 5 days. They can be reheated in the microwave.
Can I freeze egg muffins?
Absolutely! Egg muffins can be frozen for up to 3 months. Make sure to wrap them individually before placing them in a freezer-safe container.
What can I use instead of feta cheese?
You can substitute feta cheese with other cheeses such as goat cheese, cheddar, or mozzarella, depending on your taste preference.
How do I know when the muffins are done baking?
The muffins are done when they are set in the center and the tops are lightly golden. A toothpick inserted in the center should come out clean.
Conclusion
These Breakfast Egg Muffins are not only delicious but also versatile and convenient for busy mornings. Packed with protein and veggies, they are a great choice for a nutritious start to the day. These muffins can be easily customized to suit your taste preferences, making them a fantastic meal prep option for the week ahead.
Veggie Delight Muffins
Substitute the red bell pepper and scallions with spinach, mushrooms, and zucchini for a fresh veggie twist.
Spicy Southwest Muffins
Add diced jalapeños, black beans, and a sprinkle of shredded cheddar cheese for a southwest-inspired breakfast.
Herb and Spinach Muffins
Incorporate fresh herbs like parsley and basil along with chopped spinach for a flavorful green muffin.
Smoked Salmon and Cream Cheese Muffins
Mix in pieces of smoked salmon and dollops of cream cheese to create a brunch-worthy muffin.
Sweet Potato and Kale Muffins
Replace some of the eggs with mashed sweet potato and add chopped kale for a hearty and nutritious option.
