Breakfast Muffins with Eggs: Savoury Red Pepper and Feta Cups
These breakfast muffins with eggs combine red bell pepper, spinach, and crumbled feta into a protein-rich meal. You must whisk the eggs and milk until frothy to ensure a light texture. Fold in the seasonings last to prevent the salt from breaking down the egg proteins too early. Bake at 175°C (350°F) until the centres are set. This process ensures the muffins remain fluffy and do not collapse after you remove them from the oven.
Breakfast Muffins with Eggs: Savoury Red Pepper and Feta Cups
Recipe cardIngredients
Watch how it's made
Instructions
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Prepare the oven
Preheat your oven to 175°C (350°F). Line or oil a muffin tin with 12 cavities. This prevents the eggs from sticking to the sides.
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Mix the vegetables
Combine the diced red bell pepper, chopped spinach and green onion in a medium bowl. Stir until the mixture is evenly distributed. This ensures every muffin has equal flavour.
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Fill the tins
Spoon the vegetable mixture into each cup until they are one-third full. Distribute the vegetables evenly across the tin.
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Whisk the eggs
Whisk the eggs and milk in a separate bowl. Beat until the liquid is frothy and slightly foamy. Incorporating air makes the finished muffins lighter.
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Add savoury seasonings
Fold in the crumbled feta, salt, pepper and smoked paprika. Mix until the cheese is well incorporated. Adding salt now ensures the seasoning is uniform throughout the batter.
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Combine and bake
Pour the egg blend over the vegetables until the cups are three-quarters full. Bake for 22 minutes. The centres are set when a toothpick inserted near the top comes out clean.
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Cool and release
Let the muffins sit on a cooling rack for 10 minutes. Use a butter knife to loosen the edges. Resting allows the structure to firm up so they do not break.
Avoid overfilling the muffin cups. If the batter reaches the rim, the muffins may overflow or bubble over in the oven. Ensure your vegetables are finely diced so the egg mixture can bind them together, preventing the muffins from crumbling when you remove them from the tin.
What to serve with it
Pair these savoury muffins with smashed avocado on toasted bread for a balanced meal. You can also serve them with a dollop of Greek yoghurt and fresh coriander for a Mediterranean twist. For a light lunch, slice the muffins and place them in a sandwich with a fresh salad and olive oil.
Making it ahead
Prepare these muffins in advance to save time during the morning rush. Bake them fully and let them cool on a rack before storing. This allows the proteins to set completely, ensuring the muffins maintain their shape when you reheat them or take them on the go for work.
Storing and reheating
Keep muffins in an airtight container in the fridge for up to 4 days. You can pack individual portions in freezer-safe bags for up to 3 months. Thaw them in the refrigerator overnight before reheating. Do not leave these egg-based muffins at room temperature for more than 2 hours.
Getting the texture right
Whisk the eggs and milk until frothy to incorporate air, which creates a lighter lift. Fold in the feta gently to avoid overworking the mixture. Let the muffins rest on a cooling rack for 10 minutes so the centres firm up before you loosen the edges with a knife.
Nutrition per serving
- Calories
- 200
- Protein
- 14.2 g
- Carbs
- 4.5 g
- Fat
- 12.8 g
- Fiber
- 1.1 g
- Sugar
- 2.4 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
What can I put in breakfast egg muffins?
Use a mix of chopped vegetables and cheeses. This recipe uses red bell pepper, spinach, green onion, and feta. You can also add 50 g of browned halal beef bacon or smoked gouda to increase the savoury depth and richness of the muffins.
How to make breakfast muffins with egg?
Whisk eggs and milk together, then fold in your seasonings and cheese. Distribute chopped vegetables into a greased muffin tin first, pour the egg mixture over the top, and bake at 175°C (350°F) for 22 minutes until the centres are set.
What does adding eggs to muffins do?
Eggs provide the primary structure and protein for these savoury muffins. They act as a binder for the vegetables and cheese, creating a fluffy, cake-like consistency that holds its shape once baked and cooled.
