Feta and Red Pepper Egg Muffins Recipe

If you’re looking for a flavorful, cheerful, and utterly simple way to start your morning, Feta and Red Pepper Breakfast Egg Muffins are about to become your new breakfast obsession. Packed with sweet red bell pepper, salty tangy feta, and a sprinkle of scallions, these oven-baked egg muffins are as bright and satisfying as a sunshine-filled Sunday morning.

Ingredients You’ll Need

One of the very best things about Feta and Red Pepper Breakfast Egg Muffins is their simplicity. Every ingredient brings something essential to the table, whether it’s color, flavor, or that creamy, cheesy bite that makes breakfast special. Here’s what you’ll need and why you’ll love each element:

• Extra-virgin olive oil: Used for greasing your muffin tin, it keeps the muffins from sticking and adds a hint of richness.
• Red bell pepper (2 cups, diced): The true pop of color and sweetness in every bite—fresh, juicy, and loaded with vitamin C.
• Scallions (½ cup, chopped): These bring a light, oniony zip and a subtle crispness that balances the eggs beautifully.
• Large eggs (9): Your protein-packed base—fluffy, creamy, and satisfying.
• Garlic clove (1, grated): Just a single clove infuses the muffins with a savory undertone that’s never overpowering.
• Sea salt (heaping ½ teaspoon): Crucial for bringing all the flavors together.
• Freshly ground black pepper: Adds aromatic warmth and a hint of heat.
• All-purpose flour (3 tablespoons): A little bit of flour gives structure, making the muffins tender but sturdy.
• Baking powder (¾ teaspoon): Ensures they puff up perfectly, with just the right lightness.
• Feta cheese (⅓ cup, crumbled): That salty, creamy, slightly tangy bite on top is pure magic!

Variations

One of my favorite things about Feta and Red Pepper Breakfast Egg Muffins is just how easy they are to make your own. Don’t be shy—mix, match, and substitute based on what’s in your fridge or what you’re craving!

• Spinach Power: Toss in a handful of baby spinach for extra greens and a boost of nutrients.
• No-Feta, No Problem: Try goat cheese or shredded cheddar if you’re out of feta or want a different twist.
• Spice It Up: Add a pinch of red pepper flakes or a finely diced jalapeño for those who love a little morning heat.
• Allergy-Friendly: Replace the flour with gluten-free all-purpose flour to make these muffins gluten-free.

How to Make Feta and Red Pepper Breakfast Egg Muffins

Step 1: Prep the Pan and Veggies

Preheat your oven to 350°F and generously grease a nonstick muffin tin with extra-virgin olive oil. Take a moment to dice your red bell peppers and chop those peppy scallions—this is where the flavor starts! Evenly divide the red pepper and scallions among all twelve muffin cups to ensure gorgeous color and taste in every bite.

Step 2: Whisk the Egg Mixture

In a large bowl, whisk together your eggs until they’re smooth and homogenous. Add the grated garlic, heaping half teaspoon of sea salt, and several grinds of black pepper. Sprinkle the flour and baking powder right on top, then whisk again—don’t worry if you spot a few tiny clumps; they’ll dissolve in the oven and help give your muffins that perfect, springy texture.

Step 3: Fill and Sprinkle

Carefully pour the egg mixture into each muffin cup, dividing it as evenly as possible (a scant ¼ cup per cup works out just right). Finally, sprinkle that luscious crumbled feta over the top of each one—don’t be shy! The cheese will get melty and golden as it bakes.

Step 4: Bake to Perfection

Slide the muffin tin into your preheated oven and bake for 22 to 24 minutes. You’ll know they’re ready when the muffins are puffed and just set in the center—plus, your kitchen will smell amazing. Let them cool slightly before running a butter knife around the edges to remove (don’t skip this; it makes getting them out a breeze!).

How to Serve Feta and Red Pepper Breakfast Egg Muffins

Garnishes

For a pop of freshness, toss a handful of extra chopped scallions or some finely chopped fresh parsley on top just before serving. A sprinkle of flaky sea salt or a light dusting of smoked paprika adds a gourmet touch and an aromatic finish.

Side Dishes

Try your Feta and Red Pepper Breakfast Egg Muffins with a simple side of mixed greens tossed in lemon vinaigrette, or serve with toasted sourdough for a heartier breakfast. They’re also delicious next to a bowl of fresh fruit salad or a dollop of creamy Greek yogurt.

Creative Ways to Present

Arrange the muffins on a platter and tuck in extras like sliced avocado, cherry tomatoes, and olives for a stunning Mediterranean-inspired brunch spread. For lunchboxes, pop a muffin or two into bento containers with hummus, cucumber sticks, and crackers—they travel beautifully!

Make Ahead and Storage

Storing Leftovers

Let your Feta and Red Pepper Breakfast Egg Muffins cool completely, then store them in an airtight container in the refrigerator. They’ll stay fresh and tasty for up to 4 days—perfect for busy weekday mornings when you need a wholesome grab-and-go option.

Freezing

These egg muffins freeze fabulously! Once cooled, wrap them individually in plastic wrap or parchment, then pop them into a freezer bag or container. They’ll keep well for up to 2 months, so you can pull out breakfast in a flash whenever you need it.

Reheating

For the best results, reheat your Feta and Red Pepper Breakfast Egg Muffins in the microwave for about 20-30 seconds, or warm them in a 350°F oven for 5-7 minutes. If frozen, thaw overnight in the fridge or give them a quick extra burst in the microwave—just until hot!

FAQs

Final Thoughts

If your mornings need a burst of flavor and a dash of fun, you simply have to try making Feta and Red Pepper Breakfast Egg Muffins. They’re so easy, endlessly customizable, and absolutely delicious—just the kind of breakfast (or snack!) everyone should have up their sleeve. Happy baking!

Feta and Red Pepper Egg Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 87 reviews

• Author: Villerius
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These breakfast egg muffins are a perfect grab-and-go meal packed with bell peppers, scallions, and feta cheese. Easy to make and great for meal prep!

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Ingredients

Units USM Scale 1x2x3x

Egg Mixture:

• 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

Additional Ingredients:

• Extra-virgin olive oil
• 2 cups diced red bell pepper
• 1/2 cup chopped scallions
• 1/3 cup crumbled feta cheese

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Instructions

1. Preheat the oven: Preheat the oven to 350°F.
2. Prepare the muffin tin: Grease a nonstick muffin tin with olive oil and evenly divide the peppers and scallions among the muffin cups.
3. Mix the egg batter: In a large bowl, whisk the eggs. Add garlic, salt, pepper, flour, and baking powder. Whisk until combined.
4. Fill the muffin cups: Divide the egg mixture into the muffin cups and sprinkle feta on top.
5. Bake: Bake for 22-24 minutes until eggs are set. Let cool before removing from the pan.

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Nutrition

• Serving Size: 1 muffin
• Calories: 120
• Sugar: 2g
• Sodium: 280mg
• Fat: 7g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 200mg