An easy breakfast recipe made with protein dense eggs and an abundance of delicious veggies. They’re like mini individual frittatas and they’re the perfect on the go breakfast.

Ingredients

• Extra-virgin olive oil, for the pan
• 2 cups diced red bell pepper, about 2 medium
• 1/2 cup chopped scallions
• 9 large eggs
• 1 garlic clove, grated
• Heaping 1/2 teaspoon sea salt
• Freshly ground black pepper
• 3 tablespoons all-purpose flour
• 3/4 teaspoon baking powder
• 1/3 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.

Recipe from: https://www.loveandlemons.com/egg-muffins/#wprm-recipe-container-68419