Samantha Nicole Egg Muffins are a great way to get your morning egg fix on the go! Carry them in a little resealable bag and get bites of tender egg, with plenty of sharp feta and fresh, bright veggies baked right in! Better yet, they are ready in just over half an hour! Grab a few Egg Muffins and feel that powerful protein punch get you up and moving!
Ingredients
- extra-virgin olive oil, to taste, for greasing the pan
- 2 medium red bell peppers, diced
- 1/2 cup scallions, chopped
- 9 large eggs
- 1 clove garlic, grated
- sea salt, to taste
- ground black pepper, to taste
- 3 tablespoons all-purpose flour
- 3/4 teaspoon baking powder
- 1/3 cup feta cheese, crumbled
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a nonstick muffin tin with the olive oil.
Step 3 –Evenly divide the red bell peppers and the scallions between the muffin cups.
Step 4 –In a large bowl, add the eggs and whisk them until beaten well.
Step 5 –Add the garlic, the salt, and the black pepper to the eggs and whisk to combine.
Step 6 –Sprinkle the flour and the baking powder on top of the eggs and whisk well to combine.
Step 7 –Divide the egg mixture evenly into the muffin cups.
Step 8 –Sprinkle the feta evenly on top of the egg mixtures in the cups.
Step 9 –Bake until the eggs are set, about 22-24 minutes.
Step 10 –Allow the Egg Muffins to cool slightly before serving.
Step 11 –Serve.
