PlatePilot
Pepper & Basil Egg Muffins
Baked egg muffins turn a simple scramble into grab-and-go cups for busy mornings. Sweet bell peppers and fragrant basil nestle into fluffy eggs with sharp cheddar for a bright, vegetable-forward breakfast you can prep ahead.
Estimate for one serving
- 210 cal
- 15g protein
- 6g carbs
- 14g fat
- 1.5g fiber
Every recipe here is free to read.
ThemedBreakfastMeal prepEggsBakePortableVegetable-forwardBrunchMake-aheadBritish
Ingredients
- 10 large eggs
- 2 medium bell peppers (mixed colors)
- ½ cup packed fresh basil leaves
- 1 cup cherry tomatoes
- ¾ cup shredded sharp cheddar
- ¼ cup whole milk
- for greasing olive oil or nonstick spray
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 stalk green onion
Instructions
- 1Preheat the oven to 375°F. Generously grease a 12-cup standard muffin tin with olive oil or nonstick spray, making sure the rims are coated so the muffins release cleanly.
- 2Dice the bell peppers into small ¼-inch pieces. Halve the cherry tomatoes. Thinly slice the green onion and roughly chop the basil.
- 3Divide the diced peppers, halved tomatoes, most of the basil, and green onion evenly among the 12 muffin cups, filling each halfway with vegetables.
- 4In a large bowl, whisk the eggs with the milk, salt, black pepper, and garlic powder until completely smooth and lightly foamy.
- 5Pour the egg mixture over the vegetables in each cup, filling each muffin cup three-quarters full so there is room to puff.
- 6Sprinkle the shredded cheddar evenly over the tops of all twelve cups.
- 7Bake on the center rack for 18 to 22 minutes, until the muffins are puffed, set in the center, and lightly golden at the edges. A toothpick inserted in the middle should come out clean.
- 8Cool in the pan for 5 minutes, then run a thin knife each muffin and lift them out onto a wire rack or platter.
- 9Scatter the remaining fresh basil over the warm muffins. Serve immediately, or cool completely and refrigerate in an airtight container for grab-and-go breakfasts up to 4 days. Reheat gently in the microwave if desired.
