These Breakfast Egg Muffins are a game-changer for busy mornings, combining convenience with irresistible flavor. Fluffy eggs cradle a medley of vibrant veggies, savory cheese, and your favorite protein, creating a satisfying bite every time. With just 15 minutes of prep and 25 minutes in the oven, you’ll have a batch of golden, portable delights ready to fuel your day. The crispy edges and tender centers offer a perfect textural contrast, while the rich, cheesy aroma will have everyone gathering in the kitchen. Whether you’re meal prepping or hosting brunch, these muffins are a crowd-pleaser that’s as easy as it is delicious.
What makes these muffins truly special is their versatility and wholesome appeal. Customize them with ingredients you love, from smoky bacon to fresh herbs, for a breakfast that feels indulgent yet nourishing. The golden tops glisten with a hint of melted cheese, while the interior bursts with juicy, flavorful bites. In just 40 minutes total, you’ll have a hearty, grab-and-go option that keeps you energized all morning. Perfectly portioned and endlessly adaptable, these muffins are a must-try for anyone who loves a breakfast that’s both quick and crave-worthy.
Ingredients for Breakfast Egg Muffins
- Extra-virgin olive oil, for greasing the pan
- 2 cups diced red bell pepper (about 2 medium peppers)
- ½ cup chopped scallions (green onions)
- 9 large eggs
- 1 garlic clove, grated (or ½ teaspoon garlic powder as a substitute)
- Heaping ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 3 tablespoons all-purpose flour (or almond flour for a gluten-free option)
- ¾ teaspoon baking powder
- ⅓ cup crumbled feta cheese (or shredded cheddar for a different flavor)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C).
- Grease a nonstick muffin tin with olive oil, ensuring each cup is lightly coated.
- Divide the diced red bell pepper and chopped scallions evenly among the muffin cups.
- In a large bowl, whisk the eggs until well combined.
- Add the grated garlic, sea salt, and several grinds of black pepper to the eggs. Mix well.
- Sprinkle the flour and baking powder over the egg mixture. Whisk until mostly combined (a few small clumps of flour are fine).
- Divide the egg mixture evenly into the muffin cups, using about a scant ¼ cup per cup.
- Sprinkle the crumbled feta cheese evenly over the top of each muffin cup.
- Bake for 22 to 24 minutes, or until the eggs are fully set and the tops are lightly golden.
- Let cool in the pan for 5 minutes before carefully removing the muffins. Serve warm or store for later!
Perfect Pairings: Serving Suggestions
These Breakfast Egg Muffins are a versatile dish that pairs well with a variety of sides. Serve them with a fresh green salad or avocado slices for a light, healthy meal. For a heartier breakfast, add a slice of whole-grain toast or a side of crispy bacon. They’re also great with a dollop of salsa or hot sauce for an extra kick!
Make-Ahead Magic: Storage and Reheating
These muffins are perfect for meal prep! Store them in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the microwave for 20-30 seconds or warm them in a toaster oven for a crispier texture. You can also freeze them for up to 2 months—just thaw overnight in the fridge before reheating.
Mix It Up: Recipe Variations
Feel free to customize these muffins to suit your taste. Swap the red bell peppers for spinach or diced tomatoes, or use cheddar cheese instead of feta. For a protein boost, add cooked sausage or bacon bits. If you’re feeling adventurous, try adding a pinch of smoked paprika or chili flakes for a smoky or spicy twist.
Quick Tips for Success
To save time, prep your veggies the night before and store them in the fridge. Use a cookie scoop or measuring cup to evenly distribute the egg mixture into the muffin cups for consistent results. And don’t worry if the flour isn’t fully dissolved—small clumps are totally fine and won’t affect the final texture.
Essential Equipment Guidance
A nonstick muffin tin is key for easy removal of the muffins. If you don’t have one, silicone muffin liners work great too. A whisk is essential for combining the eggs and dry ingredients smoothly, and a grater makes quick work of the garlic. For even baking, make sure your oven is fully preheated before you start.
Breakfast Egg Muffins
Ingredients
- Extra-virgin olive oil, for the pan
- 2 cups diced red bell pepper, about 2 medium
- ½ cup chopped scallions
- 9 large eggs
- 1 clove garlic, grated
- Heaping ½ teaspoon sea salt
- Freshly ground black pepper
- 3 tablespoons all-purpose flour
- ¾ teaspoon baking powder
- ⅓ cup crumbled feta cheese
Instructions
- Preheat the oven to 350°F.
- Grease a nonstick muffin tin with olive oil and evenly divide the peppers and scallions among the muffin cups.
- 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.
- 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.
- Bake for 22 to 24 minutes, or until the eggs are set. Let cool before removing from the pan.