Description
Say goodbye to boring breakfasts and hello to sunshine in muffin form. These veggie-loaded egg muffins are packed with sweet bell peppers, scallions, and creamy feta—all fluffed up with a smart mix of flour and baking powder for next-level texture. They’re freezer-ready, brunch-perfect, and ready in just 35 minutes. Whether you’re meal-prepping for the week or feeding a crowd, these are your new go-to for delicious, effortless mornings.
Ingredients
-
Extra-virgin olive oil, for greasing
-
3⅓ cups diced red bell pepper (about 3–4 peppers)
-
¾ cup chopped scallions (reserve green tops)
-
15 large eggs (room temp preferred)
-
1½ garlic cloves, grated (or ½ tsp garlic powder)
-
1 tsp heaping sea salt
-
Freshly ground black pepper, to taste
-
5 tbsp all-purpose flour (GF options: oat or almond flour)
-
1¼ tsp baking powder
-
½ cup crumbled feta cheese
Instructions
-
Preheat Oven: 350°F (175°C). Grease 20 muffin cups with olive oil. Place tins on baking sheet.
-
Whisk Eggs: In a large bowl, whisk eggs with garlic, salt, pepper, flour, and baking powder until smooth and frothy.
-
Add Veggies & Feta: Gently fold in diced peppers, scallions, and feta.
-
Portion Batter: Fill muffin cups ¾ full using a ¼-cup scoop.
-
Bake: 18–22 mins, until puffed and set. Tap muffin tops—they should spring back!
-
Cool & Release: Let rest in pan 5 mins. Run knife around edges and transfer to wire rack.
Notes
-
Room temp eggs = fluffier texture
-
Pressing feta crumbles in last keeps pockets of flavor intact
-
Bake until just set—slightly underdone is better than dry!
- Prep Time: 10 mins
- Cook Time: 22 mins
Nutrition
- Calories: 90 Cal Per Muffin
- Fat: 6g
- Carbohydrates: 2g
- Protein: 6g