Bursting with vibrant vegetables, creamy feta, and a pinch of savory magic, these Breakfast Egg Muffins are a foolproof make-ahead option for hectic mornings or peaceful brunches alike. Imagine portable mini frittatas tender enough to melt in your mouth, yet sturdy enough to withstand a grab-and-go dash out the door. Each bite is studded with sweet bell pepper, fresh scallions, and a subtle hint of garlic, all wrapped in a fluffy egg base that feels like comfort in finger food form. Whether you’re meal-prepping for the week or whipping up a batch for friends, this recipe is about to become your new morning hero.

Ingredients You’ll Need

Breakfast Egg Muffins Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of everyday ingredients, you’ll have everything you need to create delicious Breakfast Egg Muffins. Each plays a special part, from ensuring fluffiness to packing in bold flavors and bright colors.

Extra-virgin olive oil: For greasing the pan, this adds a subtle richness and keeps the muffins from sticking.
Red bell pepper: Diced for bursts of sweetness and a pop of color in every bite.
Scallions: Lend freshness and a gentle onion kick that balances the eggs perfectly.
Large eggs: The star of the show, providing protein and the tender structure that makes these muffins irresistible.
Garlic: A single clove, grated, heightens the aroma and brings depth of flavor.
Sea salt: A heaping half teaspoon pulls all the flavors together and enhances the natural taste of the vegetables.
Freshly ground black pepper: Adds just enough warmth and spice.
All-purpose flour: Just a few tablespoons help bind the mixture for a heartier texture.
Baking powder: The secret to making each Breakfast Egg Muffin rise beautifully with a tender crumb.
Feta cheese: Crumbled on top for creamy tang and a salty finish that ties everything together.

How to Make Breakfast Egg Muffins

Step 1: Preheat and Prep the Pan

Start by setting your oven to 350°F so it’s ready for baking as you assemble. Grab your trusty nonstick muffin tin and use a drizzle of extra-virgin olive oil to grease each cup—this step ensures your Breakfast Egg Muffins pop out effortlessly and stay golden, never soggy.

Step 2: Add the Vegetables

Divide the diced red bell peppers and chopped scallions evenly among the muffin cups. Distributing the veggies first means every muffin gets beautiful specks of color and a fresh crunch in every bite.

Step 3: Mix Up the Egg Base

In a spacious bowl, whisk together the eggs until well blended. Add in the grated garlic, heaping spoonful of sea salt, and a few grinds of pepper. Next, sprinkle the all-purpose flour and baking powder right on top of the liquid, then whisk again—don’t fret if some flour clumps remain, they’ll disappear as the muffins bake.

Step 4: Pour and Top with Feta

Carefully ladle the egg mixture into the prepared muffin cups, aiming for just under ¼ cup per muffin. Sprinkle the crumbled feta over each one, making sure every Breakfast Egg Muffin will have a delightful pocket of tangy cheese on top.

Step 5: Bake to Perfection

Slide the tin into the oven and bake for 22 to 24 minutes. When the eggs have puffed, the tops are lightly golden, and the centers barely jiggle, they’re done. Allow them to cool before running a knife around each muffin to gently lift them out.

How to Serve Breakfast Egg Muffins

Garnishes

Fresh herbs bring a lively finish to breakfast—try a sprinkle of chopped parsley, dill, or chives over each warm muffin. A crack of black pepper or a few extra feta crumbles gives an extra flourish for those who love bold flavors.

Side Dishes

Pair your Breakfast Egg Muffins with a crisp green salad, sliced fresh fruit, or simple avocado toast for a balanced breakfast spread. They also work beautifully next to roasted potatoes if you’re planning a brunch buffet.

Creative Ways to Present

For family gatherings or potlucks, pile the muffins high on a rustic wooden platter, or nestle them in colorful muffin wrappers for a playful touch. If serving for brunch, try placing each muffin on a bed of mixed greens for a restaurant-worthy look!

Make Ahead and Storage

Storing Leftovers

Allow your Breakfast Egg Muffins to cool completely before tucking them into an airtight container. They’ll stay fresh in the fridge for up to 4 days, making them a champion choice for meal prep.

Freezing

These muffins freeze like a dream! Once cooled, wrap each muffin individually with plastic wrap and stash them in a freezer-safe bag. They’ll happily wait for you for up to 2 months—just pull out what you need the night before.

Reheating

To reheat breakfast egg muffins, simply pop them in the microwave for 20-30 seconds (from the fridge) or about a minute (from frozen). Alternatively, you can warm them in a 350°F oven for 8-10 minutes for an oven-fresh texture.

FAQs

Can I add different vegetables to my Breakfast Egg Muffins?

Absolutely! Feel free to swap in diced spinach, mushrooms, tomatoes, or even zucchini. Just be sure to sauté any watery veggies first so your muffins aren’t soggy.

Are these muffins gluten-free?

As written, this recipe uses a small amount of all-purpose flour, but you can substitute with a gluten-free flour blend if needed. Your Breakfast Egg Muffins will turn out just as tasty!

Why do my egg muffins deflate after baking?

A little shrinkage is completely normal as they cool. The baking powder helps them puff up, but don’t worry—they’ll remain fluffy and delicious, just with a slightly flatter top.

Can I use another cheese instead of feta?

Definitely! Goat cheese, shredded cheddar, or Monterey Jack all work wonderfully. Feta adds a signature tang, but part of the fun is making Breakfast Egg Muffins your own.

How can I make these muffins dairy-free?

Simply leave out the feta or use a plant-based cheese alternative. The texture may be slightly different, but the muffins will still be delicious and packed with flavor.

Final Thoughts

There’s nothing quite like the convenience, color, and customizable flavor of Breakfast Egg Muffins. Whether you’re brand new to meal prepping or a seasoned brunch host, give these muffins a try—you’ll be amazed how quickly they disappear, and how easy it is to make your mornings brighter and more delicious!

Breakfast Egg Muffins Recipe

★★★★★

5.1 from 7 reviews

Author: Jack
Total Time: 37 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

Print Recipe

Description

These Breakfast Egg Muffins are a flavorful and convenient way to enjoy a protein-packed breakfast on-the-go. Filled with red bell peppers, scallions, and feta cheese, these muffins are easy to make and perfect for meal prep.

Ingredients

Scale

Extra-virgin olive oil (for greasing)

2 cups diced red bell pepper (about 2 medium)
½ cup chopped scallions
9 large eggs
1 garlic clove (grated)
Heaping ½ teaspoon sea salt
Freshly ground black pepper
3 tablespoons all-purpose flour
¾ teaspoon baking powder
⅓ cup crumbled feta cheese

Instructions

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

Notes

You can customize these muffins with your favorite vegetables or cheese.
These muffins can be stored in the refrigerator for easy breakfasts throughout the week.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Breakfast
Method: Baking
Cuisine: American