Fluffy and flavorful, these veggie and egg muffins are a delicious, protein-packed breakfast.Make them ahead for a quick and easy morning meal! Jump to recipe Savory breakfast people, these egg muffins are for you! Fluffy, flavorful, and studded with veggies and cheese, they’re essentially little frittatas that you bake in a muffin pan.I love them because they’re a) adorable, b) delicious, and c) perfect for meal prep! If you feel like your make-ahead breakfast rotation leans too far to the sweet side (with overnight oats, breakfast cookies, granola bars, etc.), then you’ll love having these egg muffins in the mix.

Egg Muffins Recipe IngredientsHere’s what you’ll need to make this egg muffins recipe:Eggs, of course! 9 large eggs yield the perfect amount of “batter” for a 12-cup muffin tin.Red bell peppers – For a veggie punch! I love using bell peppers in this recipe because they add color, crunch, and natural sweetness to the muffins without releasing too much moisture.Scallions – They give the muffins a fresh, oniony kick.

Garlic – For a savory bite.All-purpose flour and baking powder – The secret ingredients! They help the egg muffins create a light and puffy–yet stable–structure as they bake.Without them, the egg muffins will collapse inside the muffin cups.

Feta cheese – For rich, salty, tangy flavor.And salt and pepper – To make all the flavors pop!Find the complete recipe with measurements below.How to Make Egg MuffinsThe

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