Breakfast Egg Muffins

Fluffy and flavorful, these veggie and egg muffins are a delicious, protein-packed breakfast. Make them ahead for a quick and easy morning meal!

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.

• Extra-virgin olive oil, for the pan
• 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