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Breakfast Egg Muffins

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Start your day with these delightful Breakfast Egg Muffins, packed with flavorful vegetables and feta cheese, perfect for busy mornings or leisurely brunches.

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: 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.
  2. Whisk together the eggs, milk, salt, black pepper, onion powder, and garlic powder in a large bowl.
  3. Divide the chopped bell pepper, tomatoes, and spinach or kale among the muffin cups.
  4. Pour the egg mixture into each muffin cup, filling them about three-quarters full.
  5. Sprinkle the crumbled feta cheese over the top of each filled muffin cup.
  6. Bake for 18 to 20 minutes, until puffed and golden brown.
  7. Remove from the oven and cool for 5 minutes before serving.

Notes

Store leftover muffins in an airtight container in the refrigerator for up to 5 days. They freeze well for up to 3 months.

Nutrition

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