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Breakfast Egg Muffins

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Delightful Breakfast Egg Muffins packed with vegetables and creamy feta, perfect for a nutritious breakfast or brunch.

Ingredients

Scale
  • 8 large eggs
  • 1/3 cup whole milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 3/4 cup bell pepper, chopped
  • 1/2 cup tomatoes, chopped
  • 1/2 cup spinach or kale, chopped
  • 3/4 cup feta cheese, crumbled
  • Optional for garnish: chopped parsley or chives, freshly grated parmesan cheese, red pepper flakes

Instructions

  1. Preheat your oven to 375°F (190°C) and prepare a muffin pan by spraying it with nonstick spray.
  2. Whisk together the eggs, whole milk, salt, black pepper, onion powder, and garlic powder in a large mixing bowl.
  3. Place an equal mixture of the chopped bell pepper, tomatoes, and spinach or kale into each muffin cup.
  4. Pour the egg mixture into each muffin cup, filling them about three-quarters full.
  5. Sprinkle the crumbled feta cheese evenly over the top of each muffin cup.
  6. Bake in the preheated oven for 18 to 20 minutes, or until golden brown on top.
  7. Remove from the oven and let them cool for about 5 minutes before gently removing from the muffin pan.
  8. Serve immediately or store in an airtight container in the refrigerator.

Notes

For added protein, consider mixing in crumbled bacon or sausage before baking. Store leftovers in the refrigerator or freeze for quick meals later.

Nutrition

Keywords: breakfast, egg muffins, easy recipe, healthy breakfast, vegetarian

Find it online: https://saveurmagique.com/breakfast-egg-muffins/