Breakfast Egg Muffins Recipe

Breakfast Egg Muffins Recipe

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.


  • 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


  • 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.


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